Ridiculously simple to toss together, and really, very, very good, this recipe, from Dorie Greenspan’s Around My French Table, is also a wicked handy way to use up a few apples that have, ermmm, shall we say, been hangin’ around the fruit bowl a tad too long?
I had some small-ish Gala apples that were beginning to wrinkle a bit, and bought a large Honey Crisp to round out the flavor; but the original recipe calls for using four different types of apple, which I can see would add a nice mix of flavors.
•3/4 cup flour
•3/4 tsp baking powder
•1/8 tsp salt
•4 large apples
•2 large eggs
•3/4 cup sugar
•3 tbsp dark rum
•1/2 tsp pure vanilla extract
•1 stick unsalted butter, melted and cooled
(Plus extra butter for the cake pan)
Heat your oven to 350º and butter a spring form pan – the original recipe called for using an eight inch, mine was a nine inch, so I mebbe got a flatter cake, but all worked out just fine.
Whisk the flour together with the salt and the baking powder in a small bowl and set aside.
Whisk the eggs in a mixing bowl until foamy, then add the sugar and whisk again until well blended, about a minute.
Whisk in the run and the vanilla, then add half of the flour and whisk until it is blended into the mixture.
Fold the apples in with a rubber spatula, turning the apple bits so that they are all well coated with the batter.
Turn the batter into the spring form pan, place on a parchment paper lined baking sheet (to catch any possible drips) and pop into the hot oven for 50 minutes to one hour; until the cake is golden brown and a knife inserted in the center of the cake comes out clean. My nine inch cake took about 56 minutes.
Transfer to a rack and allow to cool for five minutes.
Run a knife around the edges of the pan and pop the spring form. If you want to, you can wait until the cake is almost cooled, run a long metal spatula between the cake and its base, then invert it onto a piece of parchment or waxed paper before transferring to a cake plate.
I kept mine on the base and we sliced as needed, popped a piece in the ‘wave for 20 seconds and topped it with some good ice cream and caramel sauce.