More Than Burnt Toast.
I immediately liked the idea of a light batter and lots of apples. Then I read that Marie-Helene actually served Cinnamon Ice Cream with this beautiful dessert, and I was totally sold!! The cake is very simple to put together, not too sweet and not much batter and lots of apple flavor. As for the cinnamon ice cream, I can't rave enough about it either. It is so good, I can imagine even eating it on pancakes. It is subtle but very cinnamon flavor.
So, don't be hesitant about trying both recipes. You will not be disappointed. With this we had a terrific $6 bottle of wine, Vina 24, Albarino 2008, from Raimat in Spain. It was from a very favorite wine store of ours, West Palm Wines in Ybor City, Florida.
Marie-Helene's Apple Cake
From Around my French Table by Dorie Greenspan via
More Than Burnt Toast Blog
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (4 different kinds if you choose)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with parchment paper. My pan was 9 inches so therefore the cake is a little thinner with more diameter.
Whisk the flour, baking powder and salt together in a small bowl.
Peel the apples, cut them in half and remove the cores. Cut the apples into 1 to 2 inch chunks.
In a medium bowl, beat the eggs with a whisk until they are foamy. Pour in sugar and whisk for a minute or so to blend. Whisk in rum and vanilla. Whisk half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and remaining butter, mixing gently after each addition so that you have a smooth rather than thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so it is coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it is even.
Slide the pan into the oven and bake 50 to 60 minutes or until the top of the cake is golden brown and a knife inserted deep into the center of the cake comes out clean. Transfer to a cooling rack and let rest 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Open slowly. Allow the cake to cool until just slightly warm or at room temperature.
The cake can be served warm or at room temperature with whipped cream or cinnamon ice cream.
The cake will keep 2 days at room temperature. It is best not to cover it because it is too moist. Leave on the plate and just press a piece of plastic wrap against the cut surfaces.
Cinnamon Ice Cream
by David Lebovitz from The Perfect Scoop
1 cup whole milk
3/4 cup sugar
Pinch of salt
Ten 3 inch cinnamon sticks, broken up (I just hammered them to split them..not small pieces)
2 cups heavy cream
5 large egg yolks
Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream in a medium saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker.
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