Marie-Hélène's Apple Cake
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Center a rack in the oven and preheat the oven to 350 degrees F
2
Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it
3
Whisk the flour, baking powder, and salt together in small bowl
4
Peel the apples, cut them in half and remove the cores
5
Cut the apples into 1- to 2-inch chunks
6
In a medium bowl, beat the eggs with a whisk until they're foamy
7
Pour in the sugar and whisk for a minute or so to blend
8
Whisk in the rum and vanilla
9
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
10
Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter
11
Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish
12
Slide the pan into the oven and bake for 50 to 60 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
13
Transfer to a cooling rack and let rest for 5 minutes
14
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan
15
(Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it
16
) Allow the cake to cool until it is just slightly warm or at room temperature
17
If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack
18
Carefully remove the bottom of the pan and turn the cake over onto a serving dish
19
Center a rack in the oven and preheat the oven to 350 degrees F
20
Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it
21
Whisk the flour, baking powder, and salt together in small bowl
22
Peel the apples, cut them in half and remove the cores
23
Cut the apples into 1- to 2-inch chunks
24
In a medium bowl, beat the eggs with a whisk until they're foamy
25
Pour in the sugar and whisk for a minute or so to blend
26
Whisk in the rum and vanilla
27
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
28
Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter
29
Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish
30
Slide the pan into the oven and bake for 50 to 60 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
31
Transfer to a cooling rack and let rest for 5 minutes
32
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan
33
(Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it
34
) Allow the cake to cool until it is just slightly warm or at room temperature
35
If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack
36
Carefully remove the bottom of the pan and turn the cake over onto a serving dish
37
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
38
Marie-Hélène's served her cake with cinnamon ice cream and it was a terrific combination
39
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
40
Marie-Hélène's served her cake with cinnamon ice cream and it was a terrific combination
41
Storing The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day
42
However long you keep the cake, it's best not to cover it - it's too moist
43
Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces
44
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day
45
However long you keep the cake, it's best not to cover it - it's too moist
46
Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces