En­joy a four core Ex­pe­ri­ence Get a taste of fall with this ap­ple cake

Calgary Herald - Calgary Herald New Condos - - Front Page - GWEN­DOLYN RICHARDS

Al­most ev­ery cook­book I own is flagged with sticky notes. They’re re­minders of things I want to make, prom­ises to my­self of fu­ture meals and desserts, of hav­ing friends over for din­ner or bak­ing things to take when I’m in­vited out.

Some­times those prom­ises are ful­filled; other times, day-to-day dis­trac­tions leave them aban­doned. And then, once in a while, I will be re­minded of a recipe, flagged with a yel­low piece of pa­per, that I just can’t ig­nore any longer.

Dorie Greenspan’s MarieHe­lene’s Ap­ple Cake is one such recipe.

It was marked among oth­ers in Greenspan’s Around My French Ta­ble, like her Crunchy Gin­ger-Pick­led Cu­cum­bers and Chicken in a Pot: the Gar­lic and Le­mon Ver­sion.

But those didn’t continue to speak to me like the ap­ple cake did.

And now that we’re see­ing the first tinges of fall, and all the va­ri­eties of ap­ples are ap­pear­ing, it is the per­fect time to fi­nally flip open the cook­book to that page.

I was ini­tially charmed by the idea of this cake, which calls for four dif­fer­ent ap­ples so you get the dif­fer­ent flavours and tex­tures that each va­ri­ety can of­fer. And I was not dis­ap­pointed with the re­sult.

The cake is full of chunks of sweet and tart ap­ples, with just enough bat­ter to bring it all to­gether. It’s not overly sweet nor rich, but would eas­ily cap off a meal as dessert. (Though, I con­fess, the two pieces I ate — be­fore giv­ing the rest away to col­leagues — were eaten more like snacks and worked just as well as an af­ter­noon pick-me-up.)

Fi­nally, eat­ing a slice of this cake was a good re­minder that some things are worth the wait — though it would have been bet­ter per­haps to not have waited so long. spring­form pan. Line a bak­ing sheet with a sil­i­cone bak­ing mat or parch­ment pa­per and put the spring­form on it.

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

Peel the ap­ples, cut them in half and re­move the cores. Cut the ap­ples into 1- to 2-inch (2.5- to 5-cm) chunks.

In a medium bowl, beat the eggs with a whisky 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 cen­tre 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 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.

Serves 8.

Gwen­dolyn Richards/cal­gary Her­ald

Four dif­fer­ent va­ri­eties of ap­ples go into Marie-Helene’s Ap­ple Cake, a key part of the recipe. 3 3 3

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