Apple Cake a la Francaise

This apple cake recipe is a slightly healthified version of one in Dorie Greenspan's amazing cookbook called 'Around my french table'. You will hear more about the amazingness of this book when I cook my next stuffed pumpkin. Shouldn't be long, there are 4 sitting on my counter! For now, we'll start with dessert:

Ingredients (pronounced the french way, bien sur!)

5 large apples, of mixed varieties if possible, peeled, cored and chopped into 1/2in pieces
3/4 cup flour
3/4 tsp baking powder
pinch of salt
2 eggs
1/2 cup sugar
3 Tbsp dark rum
1 tsp vanilla extract
6 Tbsp butter, melted and cooled down

 Method

Prep the apples while you preheat the oven to 350F. Paper and butter a 9in springform. Mix flour, salt and baking powder in one bowl. Whisk the eggs in another bowl, then add sugar, rum and vanilla, and whisk a bit more. Then add the butter and flour mixture alternatingly. Don't mix too hard. You end up with a sticky sweet batter.

 

Then fold in the apples and dump the whole thing into the prepared springform and try to push it into an evenly and smooth shape.

Bake for 45 minutes or so, until golden brown and delicious. Eat whenever, tastes great warm or lukewarm. I can't speak for cold, since I don't think the cake has gotten cold in our house yet. The original reference advises to store it uncovered at room temperature, only covering the cut sides with wax paper or the like, because the cake is so very moist. Should you run into the problem of having to store this cake, this sounds like a good hypothetical solution to me.

 

I'm thinking of serving it with this caramel sauce next time, we're using it all the time to dip plain apple slices. If Pioneer Woman meets Dorie Greenspan, I figure only great things can come from it, right?