I ran across this recipe on Sunday morning while perusing Dorie Greenspan’s Around My French Table.
Simple and rustic, the batter in this recipe serves only to keep the apples together. Dorie suggests using a variety of apples and, so I did, throwing in a granny smith, fuji, braeburn and even a honey crisp.
The only spring form pan I have is fit for a giant at about 10 inches. For a deeper cake, I’d reccommend going with an eight-inch pan.
Perfect with a scoop of ice cream or drizzle of cream anglaise and caramel sauce, this gateau would be lovely for Thanksgiving. Or a brunch. Or, just because. One word of caution: this cake is so full of apples that the moisture begins to transform this baked good into a pudding by the next day. So, I think it is best served that same day it is baked.
If you like this, you might like these
Marie-Helene’s Apple Cake
as appeared in Around by French Table by Dorie Greenspan
- 3/4 C all-purpose flour
- 3/4 tsp baking powder
- pinch of salt
- 4 large apples of mixed variety
- 2 large eggs
- 3/4 C sugar
- 3 TBS dark rum (or sub-in 1 TBS vanilla extract)
- 1/2 tsp pure vanilla extract (omit if not using rum)
- 8 TBS (1 stick) unsalted butter melted and cooled
- Center rack in oven and preheat to 350 degrees. Butter 8-inch springform pan. Line baking sheet with parchment paper. Set springform pan on top of baking sheet.
- Whisk together the flour, baking powder and salt in a small bowl.
- Peel and core apples. Cut into 2-inch chunks.
- In a medium bowl, beat the eggs with a whisk until foamy. Pour in sugar and whisk for a minute to blend. Whisk in rum and vanilla.
- Whisk in half the flour mixture until just incorporated. Whisk in butter. Repeat these two steps with the remaining flour and butter.
- Switch to a rubber spatula and fold-in the apples making sure each piece of fruit is covered in batter.
- Scrape mix into prepared pan and push around the apples until you have an evenish layer (evenish is Dorie’s word…this is why I love her so much).
- Slide the pan (still on the baking sheet) into the oven and bake for 50-60 minutes until the top of the cake is golden brown and a knife, inserted deep into the center, comes up clean.
- Transfer to a cooling rack and let cool for 5 minutes.
- Carefully run a blunt knife around the perimeter of the cake and remove springform, making sure to open it slowly so that no apples stick to it.