Marie-Helene's Apple Cake is a cake which is as delicious as it is easy, which makes it a winner in every sense. Brimming with apples, buttery and custardy, not too sweet and perfect on its own or with a dollop of whipped cream, this cake would be prefect for tea as well as after dinner.
Dorie encourages using a variety of apples; I chose a honeycrisp, fuji, gala, and I think an empire.
These are peeled, cored, and cut into cubes. This was the hardest part of the recipe.
Butter is melted and cooled to room temperature. Flour, salt, and baking powder are mixed together and set aside. Two eggs are whisked, sugar is mixed in, the butter is alternated with the flour, and the apples folded in.
It looks a little concerning, as there are more apples than batter. But not to worry.
Oh, did I mention that this cake has 3 tablespoons of dark rum? That was exciting. I used the rum in which I have been stashing my used vanilla bean pods.
The cake bakes for almost an hour.
I had some leftover heavy cream so I whipped that up with a little sugar and some more of that rum. I brought this to work, where I shared it with a couple of friends. It didn't even last 12 hours, we loved this cake so much!
And omigosh! How could I forget? Cookie and I met Dorie when she was in Portland last week promoting her book! She signed my books and was kind enough to let Cookie snap this photo of us. Look how fabulous Dorie is!