Mmmmm. There’s just nothing better than a good apple cake with fresh picked apples, is SoupAddict’s philosophy.
That, and bacon is your friend.
It’s true. If bacon had fingers and opposable thumbs, it would totally friend you on Facebook.
No, SoupAddict, apple cake.
SoupAddict apologizes in advance for the inconsistent quality of the photos above and below. Some were taken at night by a sleepy-eyed SoupAddict. She makes no promises as to whether they’re in focus in or not.
This cake recipe was developed by Dorie Greenspan, based on a cake she enjoyed at the home of a friend in France. SoupAddict is always amazed at the deliciousness that can be produced from such simple ingredients.
The first thing SoupAddict did was cut the recipe in half. She doesn’t have an 8″ springform pan, and didn’t really want to buy yet another one (already having 9″, 6″ and 4.5″ pans). A 6″ pan accommodates about half the recipe (it’s true – do the math: the volume of a cylinder is pi x r2 x H, so the volume of a standard 8″ pan is 100.48 and the volume of a 6″ pan is 56.52, which is a little more than half of … oh, is it too early for geometry? Yeah, me too. Just trust SoupAddict on this one.)
SoupAddict was only making this cake for FFwD — if you’re making it for company and don’t have an 8″ pan, you can use one-and-a-half times the recipe with a 9″ pan, and just don’t use all of the batter. (Or, if you have a 10″ pan, that will hold it all. Again, more math you don’t need.)
SoupAddict was really prepared with apples for baking this year. She’s fully stocked with Empires, Honeycrisps and Northern Spies (sliced, sealed and frozen). Here’s a fresh Empire (left) and a Honeycrisp. And some rum. In which she soaked the apple slices for a bit before folding into the cake batter.
This really has nothing to do with this post, but SoupAddict can peel an apple in one long, curly strip, a la Sleepless in Seattle
, so, if any talent agency out there needs someone who can do that, SoupAddict’s your girl.
The batter is so easy to make, you don’t even need a mixer. Or even elbow grease. In fact, this recipe is perfect for lazy stirrers, like SoupAddict. Add some ingredients. Swirl-swirl-swirl. Add some more. Do a figure-eight with the spoon. Add some flour. You get the picture.
Did SoupAddict lick the spoon? (Um, does she even have to answer that? ‘Cause, ya know … yeeeah.)
So light and tender, it’s a lovely dessert after a heavy meal. And just as lovely the next morning for breakfast.
This post is participating in French Fridays with Dorie
, a blogging project where we cook our way each week through the recipes in Dorie Greenspan’s new cookbook, Around My French Table
. Given the book’s newborn status, we’ve been requested to not post the recipe. SoupAddict hopes that you’ll understand and will perhaps be inspired to either buy the book or seek out a recipe of a similar nature to try on your own. Or better yet, join us on French Fridays with Dorie