Cover via Amazon
For someone who’d rather go to the dentist than bake a cake, making the same cake two weeks in a row means:
– the cake is fool-proof;
– the cake is awesome.
Awesome indeed! It’s a bunch of diced apples surrounded by a few dollops of cake batter, that puffs and gently envelopes each piece of fruit, resulting in a dessert that’s a cross between cake and clafoutis. Very French, very elegant, just enough decadence to turn your afternoon tea into a four-star event.
The recipe comes from a cookbook that’s been on my wish list at amazon.com since it’s released: Dorie Greenspan‘s Around my French Table. It’s just a matter of time until I move the book to my shopping cart, the reviews are stellar!
MARIE HELENE’s APPLE CAKE
(from Dorie Greenspan)
- 3/4 cup all-purpose flour
- 3/4 tsp baking powder
- 4 large apples (any kind you like, mix and match)
- 2 large eggs
- 3/4 cup sugar
- 3 Tbs rum (or apple schnapps, or Calvados)
- 1/2 tsp vanilla extract
- 1 stick butter, melted and cooled