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About the Recipe: This is a simple and very moist cake that has more apples than cake. The chunks of fresh apples give the cake a bumpy golden top, which is so appealing and unusual. It’s very easy to make and can be served warm or at room temperature with or without dollops of whipped cream, yogurt, or ice cream.
Recipe by: Dorie Greenspan from her friend Marie-Helene Brunet-Lhoste, top editor of the Louis Vuitton City Guides in 2010. Recipe from Dorie Greenspan’s book: “ Around My French Table”. Reprinted courtesy of Houghton Mifflin Harcourt 2010
For More Information See: https://www.epicurious.com/recipes/food/views/marie-helenes-apple-cake-361150
Cook’s Note: I baked my cake in a 9-inch silicone springform pan, which seemed to bake slower than the metal pans. I also tossed the chopped apples in some lemon juice to hold their color. We found that a dollop of yogurt cut the sweet taste and felt that cinnamon ice cream, as suggested by Dorie’s friend, Marie-Helene, would be delightful.
Removing Cake from Pan: Carefully run a blunt knife around the cake edges; slowly remove the sides of the springform pan. Allow the cake to cool until slightly warm or at room temperature. 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 pan, cover top of the cake with a piece of parchment or wax paper, invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
To Serve: The cake can be served warm or at room temperature, with or without a little softly whipped heavy cream or ice cream.
Storing the Cake: The cake will keep for about 2 days at room temperature. it’s best not to cover it – 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.
pdf for Copy of Recipe – French Apple Cake
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