flying fox apples and french apple cake
10.27 This cold weather and early snow calls for a little something special with the afternoon PG Tips. I have been hoarding Maggie’s beautiful heirloom apples but yesterday's weather prompted me to finally use them.
I was recently in Southwestern France for work and was inspired by the small town farmers markets. It is fairly easy to find a market there on any given day. My favorite was a biodynamic market that sold organic fruit, vegetables and grains. Whenever we are traveling for work, I make it a mission to seek out these little markets. You never know what you will find. I am always on the look out for local specialties like honey and sea salt or liquor to take back home. At one of the markets in France there was a woman selling a very simple French apple cake. It was a plain and unassuming cake that tasted of butter and apples and not a trace of cinnamon which I find to be highly overused where apples are concerned. The weekend before the storm I ventured down to New Amsterdam Market. The wind was wild and the rain was just settling in, but faithful vendors were there nonetheless. Maggie of Flying Fox had the last of the season's apples along with some beautiful medlars and quince.
Yesterday, I found a recipe worthy of her gorgeous apples, a simple French apple cake by Dorie Greenspan via David Liebovitz’s blog that perfectly matches that simple cake from the French market.
I made one substitution; instead of rum I used armagnac that I picked up in France.
This is a perfect cake for an afternoon tea or with a morning espresso. Come to think of it, it is just plain perfect anytime.
Marie-Hélène's Apple Cake
recipe via David Liebovitz blog
Makes one 9-inch cake
Adapted from Around My French Table by Dorie Greenspan.
ingredients:
3/4 cup (110g) flour
3/4 teaspoon baking powder
pinch of salt
4 large apples (a mix of varieties)
2 large eggs, at room temperature
3/4 cup (150g) sugar
3 tablespoons dark rum (I substituted armagnac)
1/2 teaspoon vanilla extract
8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature
1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.
2. Heavily butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet.
3. In a small bowl, whisk together the flour, baking powder, and salt.
4. Peel and core the apples, then dice them into 1-inch (3cm) pieces. ( use a mix of kinds. I used a mix of hierlooms)
5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter
6. Stir in the remaining flour mixture, then the rest of the butter.
7. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.
8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.
Serving: Serve wedges of the cake just by itself, or with crème fraîche.
Storage: The cake will keep for up to three days covered. Since the top is very moist, it’s best to store it under a cake dome or overturned bowl.
Black Oxford, Old Maids Winter, D'arcy Spice and Hidden Rose... just a few of Maggie's beautiful hierlooms from The New Amsterdam Market.
The beautiful pink one is called Hidden Rose for it's surprising pink color.
good butter makes the cake...
juniper tea and a little peruse of the wild unknown tarot cards, so beautifully illustrated...
Reader Comments (10)
beautiful. The mood, colours and especially that wonderful cake. something I could sink into with a pot of tea this time of year.
I love everything about this. I can't stop staring at those images. Apple cakes have been plentiful around here and this looks like another great recipe I must try.
Beautiful series of images! So inspiring. I'm going to try baking the cake tomorrow morning. thank you for all the creative energy you put into your gorgeous blog!
I love a nice buttery cake that's not too sweet, and apples are always such a comfort. What an amazing variety you picked up at the market!
Absolutely beautiful blog! Love the deep colors of the apples and the feeling of the warm autumn sun fall on the tart.
Always very inspiring. I love everything!
I just love that Hidden Rose apple- When I plant an apple tree, it will definitely be a tree full of those beauties. And these pictures are amazing, the table shot with the tarot cards is so inspiring. I actually have a set of The Enchanted Tarot, which has some of the most beautiful cards I've seen. They are created with layers of fabric and appliques, all in hues of deep purples and blues. the mixed media approach is truly unique, you should check them out.
-Amanda
I made this cake a few years ago and it was a staple of our household for a while. Thanks for the reminder that I need to make one again soon. I love the beauty of its simplicity.
Ok, it's in the oven now, Thank you and would love to know how to make the creme frachie for it--do you have a simple way to make this. Thanks!!!
What a lovely selection of apples. I have made this recipe a few time! Always a delight.