Enjoy a four core Experience Get a taste of fall with this apple cake
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.
Four different varieties of apples go into Marie-Helene’s Apple Cake, a key part of the recipe. 3 3 3