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 sam…

French strawberry cream cake

Gracie, my 10 year old granddaughter  and I have been wanting to make a strawberry cake with whipped cream for such a long time, we made it happen this week.  I found what I think is a do-able recipe for a French style cake with strawberries and a cream filling to make at home with basic baking ingredients including fresh strawberries which are still in season.  We baked a butter cake for the base, then we cleaned, trimmed and sliced the strawberries together. We used a springform pan for the cake; the cake was trimmed and put back into the pan with a parchment collar to support the berries and cream topping.  Then we whipped up a cream cheese, sugar and heavy cream mixture that we piped around and into the strawberries that we layered around the sides and into the center of the cake.  We put aside a few sliced strawberries to decorate the top before serving.  The cake has to be refrigerated over night for the cream filling to firm up so it can be sliced cleanly.  We both enjoyed ou…

tarragon jalapeño spring garlic mustard marinade

Makes enough marinade for 2-3 chicken breasts
Marinade Ingredients
1/4 cup lightly chopped fresh Tarragon
1/2 small Jalapeño pepper, sliced thin
1 shaved clove of Spring Garlic
2 T Extra Virgin Olive Oil
2 T fresh Lemon Juice
1 T old style Maille Mustard
Sea salt and freshly ground black pepper, to taste
Chicken

Stir ingredients together in a bowl that will hold chicken.
Add the chicken and marinate for 4 hours.
Place chicken in a hot grill for about 10 minutes on each side.

Serve with garbanzo bean salad, recipe to follow.