Apple season is in full force right now so it was the perfect time to make Marie-Hélène’s Apple Cake! For those of you who don’t have Dorie’s Around My French Table cookbook on hand to find out who Marie-Hélène is, she’s the top editor of the Louis Vuitton City Guides and a friend of Dorie. Since Marie-Hélène never writes down a recipe, Dorie somehow managed to recreate it through trial and error. I think she really hit the nail on the head with this one since it really allows the apples to take the center stage with just the perfect amount of sugar.
The secret to this dish is using 4 different types of apples. I had about 20 types to choose from at the Dekalb Farmers Market this week so I was pretty spoiled for choice. I went with Fortune, Granny Smith, Golden Delicious, & Honey Crisp apples because they were listed as good for baking.
Since the recipe called for 3 tablespoons of dark rum I thought I should use a good one. I just so happens that my boyfriend left me enough aged Appleton rum for the cake. I thought the name was fitting.
This cake was definitely an easy one to put together with very few ingredients and did not require any fancy kitchen equipment – not even an electric mixer! The trickest part of the whole cake was getting it off the springform pan and onto a plate to take to work! (For the detailed recipe check it out in Around My French Table)
I used a 9in springform pan instead of the 8in one that Dorie recommends, which is why mine turned out bit flatter than the one pictured in the book but it still turned out well. I also read that a few of the other bloggers in the group browned the butter before incorporating it into the wet mixture which gave the cake a nice brown color.
Cinnamon whipped cream was the perfect sidekick for this delicious cake.