It's been rainy and grey all day... What a better way to pass the time then to bake an apple cake and drink pots of soul warming tea sweetened with rich golden honey. I had this fabulous apple cake at Marlows last week. Ever since then I havent been able to shake the craving. I remembered that Andrea had posted a beautiful French Apple Cake on Hungry Ghost. So today, I gave it a go and it was perfectly fluffy and not too sweet. The cake allows the apples to truly shine. A perfect cake for the holidays or just a cheeky afternoon nibble with your tea.
My pal Jessa of Blades Natural Beauty made this fantastic tea blend called Mountain Woman and I have not been able to get enough of. A perfect blend of lemon balm, oats, nettle, damiana, chamomile and peppermint. Find it in her online store.
-Plate by Clam Lab
Marie-Hélène's Apple Cake
recipe via David Liebovitz blog
Makes one 9-inch cake
Adapted from Around My French Table by Dorie Greenspan.
3/4 cup (110g) flour
3/4 teaspoon baking powder
pinch of salt
4 large apples (a mix of varieties)
2 large eggs, at room temperature
3/4 cup (150g) sugar
3 tablespoons dark rum (I substituted armagnac)
1/2 teaspoon vanilla extract
8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature
1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.
2. Heavily butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet.
3. In a small bowl, whisk together the flour, baking powder, and salt.
4. Peel and core the apples, then dice them into 1-inch (3cm) pieces. ( use a mix of kinds. I used a mix of hierlooms)
5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter
6. Stir in the remaining flour mixture, then the rest of the butter.
7. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.
8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.
Serving: Serve wedges of the cake just by itself, or with crème fraîche.
Storage: The cake will keep for up to three days covered. Since the top is very moist, it’s best to store it under a cake dome or overturned bowl.