This is the last recipe for French Fridays with Dorie for the month of October. I have actually made it twice in the last couple of weeks. The first time I used my 9-inch springform pan because I do not have an 8-inch springform, though I do have a 9, 10, 0r 11-inch of course. I also used light rum because I did not have dark rum on hand.
I found the cake a bit sweet. I really appreciate acidity in fruit desserts and this did not have enough for me. I would prefer it with all granny smith apples, but I really wanted to use a mix as recommended. I thought perhaps my rum substitution might have affected the flavor a bit, so I decided to try it again.
This time I decided I would make it in my regular 8-inch cake pan and hope for the best. I lined it with parchment and sprayed it with Baker's Joy. I have never had anything stick when I have used it. I omitted the rum and just used the vanilla. Luckily, the cake turned out of the pan easily. I managed to invert it without any trouble.
I thought the height of the 8-inch cake definitely looked nicer with the way the apples embedded a little deeper. I was surprised to find that the taste was nearly exactly the same. I did not miss the rum. I found the cake soft and delicious, but I do think I would prefer it with all granny smith apples, and perhaps with a little lemon juice or maybe even cinnamon. Of course these changes would drastically change the cake.
I love all the exciting desserts in Around My French Table and intend on trying them all!