Marie-Helene's Apple Cake: Week Five
Apples are a fall orchards bounty. Having an apple tree myself, I'm always looking for a new recipe or idea to try. This weeks choice for French Fridays with Dorie gives us a very moist, rum spiked beauty.
Apples are one of the most ancient of fruits. Having been around for over 750,000 years, they are linked to luxury, love and sexuality. Gotta love it...You can't really go wrong with that.
This cake was unbelievably moist and very flavorful. It uses such simple ingredients that we all have in our cupboard. ( Yes, I had the rum!!) You can whip it together in no time on a cool Autumn day. Which makes it nice for company. All you need is a whisk and a bowl.
Even better the next day. My husband made French toast out of this the next morning. Dredged in egg and lightly cooked until golden crisp in butter. Served with thick sliced bacon and maple syrup. Delicious!!! I have to say I liked this even better than the cake. Of course, I was eating it with bacon, so what can I say.
Each season brings it's unique array of edible delights and aromas... The smell of apples and cinnamon wafts through the house. This cake screams fall.
Like all of the Friday posts I won't be sharing recipe's. I encourage you to pick up Dorie Greenspan's new cookbook Around my French Table.