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| Marie-Hélène's Apple Cake (from "Around My French Table) http://www.cookaholics.org/viewtopic.php?f=13&t=3421 |
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| Author: | auntcy1 [ Sat Nov 16, 2013 3:40 pm ] |
| Post subject: | Marie-Hélène's Apple Cake (from "Around My French Table) |
I just made this "oh so simple" cake and it's truly divine. Marie-Hélène's Apple Cake Makes one 8-inch cake Adapted from Around My French Table 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 or bourbon** 1/2 teaspoon pure vanilla extract 8 tablespoons (1 stick/4 ounces) unsalted butter, melted and cooled 1. Center a rack in the oven and preheat the oven to 350 degrees F. Line the bottom and sides of an 8-inch cake pan with parchment paper. 2. 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. 3. 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, milk 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 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 even the top. 4. 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 to 10 minutes. 5. Carefully pull the parchment paper - and the cake - out of the pan and let cool on the rack until it is just slightly warm or at room temperature, then transfer to a cake plate. 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. The cake will keep for about 2 days at room temperature. 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. *Used less, just over 1/2 cup **Used Bourbon. You can also sub with milk if you don't want alcohol. |
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| Author: | marygott [ Sat Nov 16, 2013 5:08 pm ] |
| Post subject: | Re: Marie-Hélène's Apple Cake (from "Around My French Table) |
It is a fine cake. I love that book. Mary |
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