Post by Loupy on Jun 25, 2012 19:31:09 GMT -7
MARIE HELENE'S FRENCH APPLE CAKE
recipe adapted from Dorie Greenspan, stumbled upon at Kirbie's Cravings kirbiecravings.com/
From: joansfoodwanderings.blogspot.ca/
So in the meantime, here is my take on Marie Helene's little French Apple Cake by Dorie Greenspan. I LOVE apples and all desserts with apples in it! I was a bit skeptical at first when I saw that the recipe had rum but the marriage of vanilla, apples and rum was pure heaven. The flavor of the rum was subtle yet provided this little, "je ne sais quoi". The cake was moist and almost custard-like, with a texture like a clafouti. Pair it with vanilla ice cream or cinnamon whipped cream, then you have a real winner.
Ingredients:
3/4 cup + 1 tbsp all purpose flour
3/4 tsp baking powder
1/8 tsp salt
3 very large apples, peeled, cored and chopped into 1-inch chunks
1 large eggs
3/4 cup sugar
2 tbsp rum
1 tsp vanilla
1 stick butter, melted and cooled
Instructions:
Preheat the oven to 350 degrees F.
Butter and line an 8-inch round pan with removable bottom with baking or parchment paper.
Wrap the bottom of the pan with aluminum foil.
Sift and whisk the flour, baking powder and salt together in a bowl.
Whisk the eggs in another bowl until foamy, then add the sugar.
Whisk until smooth and incorporated.
Add the vanilla and rum.
Mix well.
Alternately add the flour and butter in two batches.
Mix well and gently after each addition to have a smooth batter.
Fold in the apples with a spatula.
Pour the batter into the pan and spread evenly with a spatula.
Bake for 50-60 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean.
Transfer to a cooling rack and cool for 15 minutes before removing from the pan.
Since the cake is really moist, it is best to keep it uncovered or lightly covered at room temperature. I have also found out that it tastes better if you heat it quickly in the microwave for a few seconds before eating.
recipe adapted from Dorie Greenspan, stumbled upon at Kirbie's Cravings kirbiecravings.com/
From: joansfoodwanderings.blogspot.ca/
So in the meantime, here is my take on Marie Helene's little French Apple Cake by Dorie Greenspan. I LOVE apples and all desserts with apples in it! I was a bit skeptical at first when I saw that the recipe had rum but the marriage of vanilla, apples and rum was pure heaven. The flavor of the rum was subtle yet provided this little, "je ne sais quoi". The cake was moist and almost custard-like, with a texture like a clafouti. Pair it with vanilla ice cream or cinnamon whipped cream, then you have a real winner.
Ingredients:
3/4 cup + 1 tbsp all purpose flour
3/4 tsp baking powder
1/8 tsp salt
3 very large apples, peeled, cored and chopped into 1-inch chunks
1 large eggs
3/4 cup sugar
2 tbsp rum
1 tsp vanilla
1 stick butter, melted and cooled
Instructions:
Preheat the oven to 350 degrees F.
Butter and line an 8-inch round pan with removable bottom with baking or parchment paper.
Wrap the bottom of the pan with aluminum foil.
Sift and whisk the flour, baking powder and salt together in a bowl.
Whisk the eggs in another bowl until foamy, then add the sugar.
Whisk until smooth and incorporated.
Add the vanilla and rum.
Mix well.
Alternately add the flour and butter in two batches.
Mix well and gently after each addition to have a smooth batter.
Fold in the apples with a spatula.
Pour the batter into the pan and spread evenly with a spatula.
Bake for 50-60 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean.
Transfer to a cooling rack and cool for 15 minutes before removing from the pan.
Since the cake is really moist, it is best to keep it uncovered or lightly covered at room temperature. I have also found out that it tastes better if you heat it quickly in the microwave for a few seconds before eating.
