Rum-Glazed Apple Clafoutis

A comforting twist on a classic French dessert! This clafoutis features tender apples baked in a custardy batter, finished with a luscious rum glaze. Easily swap apples for juicy pears or seasonal stone fruits like plums or cherries. Best served chilled, this elegant dish doubles as a show-stopping dessert or a luxurious breakfast or brunch centerpiece.

 

 

The Cake 🎥

YOU WILL NEED

1¾ CUP VANILLA CAKE MIX
WET INGREDIENTS

3 large eggs (189g)
¼ cup mild extra-virgin olive oil (50g)
2 cups milk (480g)
¼ cup heavy cream (60g)
2 medium sized apples, thinly sliced (2 ¾ cups; 400g)
2 tablespoons dark rum or lemon juice

TOPPING

A handful of sliced almonds, if desired

 

INSTRUCTIONS
  • Preheat oven to 375°F. Grease an 8x3-inch baking pan or springform pan, then line it with buttered and floured parchment paper.
  • Toss the apples slices in brandy and arrange them in the prepared pan.
  • Pour any remaining rum over the apples.
  • Using a handheld whisk, beat eggs until pale and frothy, then gradually add
    olive oil continuing to whisk until well combined.
  • Add the cake mix and whisk until smooth. Pour in the milk and heavy cream,
    whisking again until well combined. 
  • Pour the mixture over the apples, then sprinkle with the almonds, if desired.
  • Bake for 70-75 minutes until set and a lovely brown on top.
  • Allow to cool in the pan until room temperature, then remove from pan.
  • Store covered in the fridge and serve cold.
  • Note: This recipe can be doubled and baked in a greased, 9x13-inch baking dish
    for 60-70 minutes.

The Glaze 

YOU WILL NEED

INGREDIENTS

1 tablespoon apricot jam
1 tablespoon dark rum or lemon juice
1 tablespoon butter


INSTRUCTIONS
  • Microwave ingredients together on high for 60 seconds, or until it develops a syrup-like consistency.
  • Lightly brush glaze on sides of hot cake.


Customize your cake mix product box with this 4" x 6" recipe label!

 

Download Label

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Butter Cake Method

You can substitute butter for olive oil in our recipes at a 1:1 ratio—no complicated conversions needed!

  • Preheat your oven to 325ºF. Grease the recommended cake pan and line the bottom with parchment paper.
  • Whisk wet ingredients (eggs, milk, dairy products, etc.) together on medium speed until well blended.
  • In a separate bowl, beat softened butter, cake mix, and dry ingredients on low speed until combined and sandy in texture (about 30 seconds).
  • With the mixer still on, slowly add wet ingredients, scraping the bowl down from time to time. Increase speed to medium-high and beat for two minutes. Do not overmix.
  • Fold in stir-ins (nuts, berries, chopped fruit, chocolate chips, etc.) until just blended.
  • Scrape batter into prepared pan(s) and evenly sprinkle with toppings (e.g., sliced almonds).
  • Bake immediately following the guidelines in the recipe.
  • Cool in the pan for about 10 minutes before unmolding.
  • Cool completely before frosting.