Your cake looks so moist and delicious and would love biting into the little pieces of apple. There were about 12 store- bought pies there, but folks stole the leftovers of my two cakes in the middle of the night and didn’t touch the Vons/Ralphs/Trader Joes pies. I am rather glad I couldn’t taste it, after the fact! Just finished polishing off a good quarter of this cake–Sooo light and delicious! I cannot find créme fraiche in Italy, would mascarpone be an acceptable relacement? The Food Hound: It’s funny how in one instant, you can have an experience where people here are so helpful and wonderful, and charming, and in the next, you get astonished by how brusque someone can be. one silly ques: what kind of sugar have you used for this? I will be making this cake this week to serve to my friend from Alsace! I have tried this recipe from Dorie’s book and it is marvelous! It looks amazing and so simple! I made this for Thanksgiving and everyone really appreciated how light and elegant it was. You even make eggshells look good, and the cake itself…just Wow!
Working in a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick and pale. I guess that gives those of us who love red wine, hummus, olives, crusty bread, yummy cheeses etc etc a new reason to keep on truckin’…as if we need an excuse!
In a small bowl, whisk together the flour, baking powder, and salt. & I added a sprinkling of coarse sugar on the top (because we bakers can never just leave the damn thing alone) — it came out nice and sparkly, and my co-workers were very pleased. I’m going to tackle those Baked Apricot Bars next — yeow!!
That cake looks positively deeelicious (& that fact that it’s simple makes it all the more appealing)!
Bake for about 55-65 minutes or until toothpick inserted into center comes out clean, or with just a few moist crumbs. My seven year old loved peeling the apples and putting it together, and she’s on her second piece right now (a big hallelujah for the picky eater). The flavor with the rum is really lovely. Grrr lol. My dad has announced that pecan pie is too difficult to eat. Whatever you do, don’t omit the rum! I recall visiting the same fabric store in 2008 for the first time and spent 3 hours just choosing and buying fabrics on a weekday afternoon. I never did get why the French like to sweeten their dairy so anyway? If I dare to mention anything untoward about Paris (even the weather) on my blog, there are crippling consequences I don’t want to think about… It looks so good! First, you had to find an available service representative to help you cut the fabric on the spot and write the ticket. “Pas échantillons!” – I had a good laugh as well. Transfer the pan to a rack to cool for 5 minutes before unmolding and allowing the cake to come to room temperature. Foodie Pro is the wordpress theme on the Genesis framework. And this apple cake looks just delicious…perfect for Thanksgiving!
Granted, it rains all the time, but even the Monoprix clerks are not unpleasant, and the service that I’ve gotten everywhere else has been delightful (so far). Peel and core the apples, then dice them into 1-inch (3cm) pieces. If you can’t wait – and waiting is hard, since the fragrance of this cake is so alluring – either ice or dust the cake with confectioners’ sugar, cut the cake into slices about 1/4-inch thick and serve, figuring two slices per person, as is, with cream or ice cream, or, better yet, with homemade applesauce.
Storage: The cake will keep for up to three days covered. I made it last night. I hope to take some great photos like you do on this blog. They need to take a ‘billet aller simple’ to Australia and check out how easy life can be if you let it!!
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