Marie-Hélène’s Apple Cake

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!

Comments

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This looks amazing, Becca. I agree with your opinion of the 8-inch cake - I like the depth of the apples. What a wonderful dessert!

[Taghop]

You are so making me want this book. I have seen this apple cake posted several times on Tastespotting. I also am a sucker for a beautiful tart/quiche. Glad to see you posting again!