Skip to main content

My Favorite Apple Cake from Dorie Greenspan

 

My Favorite Apple Cake

Apple 🍎 🍏  cake for dinner?  That would be a yes and thank you very much from me, but I would love a slice anytime, definitely with a scoop of vanilla ice cream on top.  Especially when the skies are a somber gray and the air is full of ash.  Too unhealthy to walk or play outside but cool enough, no bright sunshine in my California day, to turn on my oven and bake a cake. WE need apple cake.  I recently had a good size harvest from my apple trees.  I gave away several bags of apples to friends and of course left myself a few healthy bowls of apples in the kitchen.  But, now it's time to get serious about a few annual baking projects that I enjoy.  Apple cake along with apple pie are both on top of my pre-fall to do list.  I've been making just the pie fillings bagged up for the freezer but the apple cake is to be sliced and enjoyed today, amen.

I made a few changes to this original recipe from Dorie Greenspan's Around My French Table so I'll share the adapted recipe here.

Ingredients and Recipe for My Favorite Apple Cake
Serves 8

3/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon apple pie spice
4 large apples, 🍎 🍏 
2 large eggs
3/4 cup sugar
3 tablespoons Calvados 
1/2 teaspoon vanilla extract
8 tablespoons or 1 stick of unsalted butter, melted and cooled

Preheat the oven to 350F
Spray an 8" springform pan with baking spray

Whisk the flour, baking powder, apple pie spice and salt together in a small bowl, set aside.
Peel the apples, cut in half, remove the cores and cut in bite size chunks (1-2")
Whisk the eggs until they're foamy in a medium size bowl, pour in the sugar and whisk for a minute longer.  Whisk in the Calvados and vanilla.
Whisk in half the flour mixture, then half the the melted butter followed by the rest of the flour mixture and the rest of the melted butter, mixing with a firm but gentle hand until you have a smooth thick batter.
Switch to a rubber spatula and mix in the apple chunks, evenly coating the apple chunks with batter.
Dump the apple batter into the prepared pan, pushing the mixture down with a rubber spatula and evenly smoothing the top.
Bake for 55 minutes or until the top is nicely browned.
Transfer to a metal rack and cool for about 5 minutes before running a knife along the edges to release the cake from the springform pan.  Release the sides of the springform pan and continue to cool the cake.  The cake is sticky so you have to carefully remove the bottom of the springform pan from your cooled cake using a long thin cake spatula to release the bottom, place the cake on a serving plate.  I have one of those old fashioned cut glass grandmother's style cake plates,  I love it, it was my grandmothers and I use it all the time, highly recommend acquiring one.  I also use a round marble serving piece for cakes, as shown in the above photo.
The cake may be served slightly warm or at room temperature, both good, did I mention the Calvados is really good in this cake?  Well it is, you'll see.


Comments

  1. You've convinced me to make this cake again! Not sure Bill loves it, but hey, that's never stopped me! Glad to see you're still blogging, my friend! xo

    ReplyDelete
  2. So much deliciousness and beauty to browse through, Patty, and I love the name!! Apple cakes are one of my top favorite treats so I agree, we need this! Now I need to go back to scrolling through the pretty pages. xoxo, Jean

    ReplyDelete

Post a Comment

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

meyer lemon olive oil cake

We had our house inspected by the fire department so we could make it safer during wild fire season, which is now several months of the year in California.  One of the suggestions was to remove several large ornamental grasses from the front yard because embers from a wild fire could start a fire inside the grasses and they were all too close to the house.  The large grasses actually die completely back in the winter and were just starting to leaf out again when we ripped them all out, good-bye 👋   The good news is I don't miss the decorative grasses at all but the other news is the front of our house now looks like my Meyer lemon 🍋  olive oil cake photo, very simple, less is more.  Preparing our surroundings for fire season or even just thinking about fire season sucks but lemon cake will help with that.  This cake is simple and definitely delicious with the lemony glaze, make it before the red flag 🚩 warnings start. Ingredients and Recipe for Meyer Lemon Olive Oil Cake makes a

spicy orange chicken with fancy small chopped hot house tomatoes

  My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok.  Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe.  The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools.  I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour.  I've since had a tour visiting many interesting shops in Chinatown in San Francisco.  If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant.  Ok, I know you're dying to k