Wednesday, November 17, 2010

A Gorgeous Apple Cake





Summer time is here, which also means that it is time to whip out the fruit cakes we all love so much. Although this is definitely a year-round cake, it fits well for a summery, afternoon teatime session!


I watched the movie ‘Julie and Julia’ again recently. What a sweet movie! I admit, I am a bit biased as I love cooking, travels and blogging (three things at the heart of this movie), yet I do still believe that everyone can enjoy it. The movie gave me inspiration to try something French so I chose this recipe from Dorie Greenspan’s new book ‘Around my French Table’. Seeing the images and reading the ingredients, I just knew this recipe would be a winner. And it most definitely was. Add a dollop of freshly whipped cream.


Bon Appetit!!


Marie Helene’s Apple Cake

(I made some changes: I omitted the rum. I used 1 tsp of vanilla extract instead of ½. I added 1 tsp of cinnamon. You can also top the cake with a sweet crumble mixture or simply with slivered almonds and some vanilla sugar.) 

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled

Preparation: 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 a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène's served her cake with cinnamon ice cream and it was a terrific combination.

Storing: 
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it — 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.

Find the recipe here.


3 comments:

[mary] said...

YUM!!!

Baked In Love said...

Thanks Mary! I made it again today and the cake really does taste amazing. Lots of butter + apples + cinnamon = happy tummy :) Merci la France pour cette merveilleuse recette!

nahidworld said...

wow.... Actually I like fruit Cake, and I also like Marie Helene’s Apple Cake to eat. It's Really yea mi and testy .... Thank you for your post... And Now i am waiting for your newest post..... there

 
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