I’ve been writing this food blog for twelve years. Marie-Hélène’s Apple Cake from Dorie Greenspan is the only recipe I’ve ever repeated. Every Fall. Since 2012.  Honestly, it’s that delicious.

I first baked this cake on December 8, 2012 when I was a member of French Fridays with Dorie, an international group of food enthusiasts who baked their way through Dorie’s newly published cookbook, Around My French Table. There were over 300 recipes. It took five years to work through the book.

Every week, as a group, we’d choose a recipe from her book, make it and then write a post about the experience on our individual blogs. Since 2013 I’ve baked at least six of these apple cakes every fall. For one of my friends it’s become his signature birthday cake. Bernie’s birthday isn’t official until my apple cake arrives.   

This apple cake recipe was celebrated in the first of the Food52 Genius Cookbooks, “Genius Recipes: 100 Recipes That Will Change the Way You Cook.”  At the time one of its editors wrote, ‘know that apples cobbled together with gently boozed up, custardy cake are going to be well received.’

My all-time favorite cooking experience has been the years I “cooked the book” with 40-50 strangers from around the world. For whatever reason we clicked, it was magical. Over the years, even since the “book was thoroughly cooked” and we disbanded, we’ve managed meet-ups. One year we discovered four of us, for different reasons, were in Paris. Surprisingly so was Dorie. What a memorable dinner that was.

I don’t know if this apple cake is so yummy because of the memories I’ve accumulated after baking it or because I recognize that throwing this apple cake into a celebration or on a dinner party menu practically guarantees an event’s success. Probably, both.

LET’S GET PERSONAL…

You may have noticed I’ve only posted once since June. This past summer I had to choose between writing a food blog or being a volunteer ranger. There’s that time and effort thing…..I have less of both.

Realizing I could do one activity well this year but not two, I compromised. (In the spirit of full disclosure, I’ve never been a fan of compromising.) But I did the deed and am now choosing four months in uniform playing Smokey Bear with eight months devoted to my food hustle.

October was my birthday month. An Onion Ring Birthday Cake was a delicious novelty .

This winter I’ll be in Aspen until the end of the year and then return again to Washington DC for three months. Last year I spent the first month there just trying to find my way with only the second month to explore. This time I will be staying longer, can hit the ground running (or, walking fast.) and will be posting every two weeks.

Next week Gingerbread Spice Dutch Babies are on the menu followed by Martha Stewart’s Potato and Buttermilk Soup before Thanksgiving. You’ll want those recipes.

Marie-Hélène’s French Apple Cake by Dorie Greenspan

https://food52.com/recipes/82496-apple-cake-from-dorie-greenspan

Marie-Hélène’s (Dorie’s good friend) French Apple Cake  

Serves: 8 pieces

Ingredients
3/4 cup all-purpose flour
3/4 tsp. baking powder
Pinch of salt
4 large apples (If you can, choose 4 different kinds)
2 large eggs
3/4 cup sugar
3 Tbs. dark rum (optional)
1/2 tsp. pure vanilla extract
8 Tbs. (1 stick unsalted butter, melted and cooled)

Instructions

1.Preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan. If you use a larger pan, it will lose some of its height but will still be delicious.

2. Whisk the flour, baking powder, and salt together in a small bowl.

3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. If possible, use 4 different apples of any kind.

4. In a medium bowl, beat the eggs until foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s “evenish.” (Is that a word?) Bang the pan on the counter 2-3 times to remove air bubbles.

5. Slide the pan into the oven and bake for 50 to 60 to 70 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. The cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

6. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. 

Serving: The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène served her cake with cinnamon ice cream. It was a terrific combination.

Storing: The cake will keep for about 2 days at room temperature. It’s best not to cover it tightly because it’s too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.