Marie-Helene's Apple Cake

I don't own any of Dorie Greenspan's cookbooks (yet), but Baking: From My Home To Yours and Around My French Table are both on my birthday/Christmas wish lists. 

While I was browsing her cookbooks on Amazon, I noticed a recipe was provided with the description of Around My French Table for Marie-Helene's Apple Cake.  Marie-Helene is Dorie's friend from France.  It sounded wonderful, and as I had all the ingredients on hand I decided to make it after work Friday night. 

This cake couldn't be any easier, you just basically whisk all the ingredients together and pour into a springform pan.  There is JUST enough batter to cover the apples and you do sort of wonder how all this is going to come out as there almost seems to be too many apples.  I needn't have worried though, it baked up perfectly and I could barely wait for it to cool before cutting my first slice. 

This is one of the most amazing cakes I have ever had.  It's simply wonderful!  It's extremely moist and delicious and as Dorie says, more custardy than cakey.  I highly recommend NOT leaving out the rum.  It really adds to the flavour of this cake and the cake will definitely not be the same without the dark rum.  The rum compliments the apples nicely.

I made this cake Friday night and by Saturday morning it was gone (no, I didn't eat it all myself but I wanted to).  Everyone that tried it literally swooned.  I'll be making this again and again and I think you should all stop what you're doing and go make this cake.  It's amazing!

Enjoy!


Marie-Helene's Apple Cake
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3/4 cup all-purpose flour
3/4 tsp. baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
3/4 cup sugar
3 T dark rum
1/2 tsp. pure vanilla extract
8 T (1 stick) unsalted butter, melted and cooled

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.

Whisk the flour, baking powder, and salt together in small bowl.

Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.

In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.

Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

Serving

The cake can be served warm or at room temperature, with or without whipped cream and/or ice cream.

Storing

Dorie says it's best not to cover the cake as it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

Makes 8 servings.

Source:  Around My French Table by Dorie Greenspan