This week’s French Fridays with Dorie (FFWD) recipe is so easy, I can make it every day! You just mix everything together with a whisk and fold in the apples with a spatula. My pink KitchenAid was probably wondering why she wasn’t needed this time.
I used a mixture of Red Delicious, Golden Delicious, Mcintosh and Empire apples and these apples were large. When folding them into the batter, I was worried that my cake wasn’t going to turn out well because there was just enough batter to coat the apples. It looks like it was going to be apples coated with cake rather than a cake with apples in it! As it turns out, I didn’t have a layer of cake over the apples and the apples were showing at the top. Oh well, I’ll pretend it’s a rustic French country cake!
Dark rum is used in this recipe and it adds so much to the cake. I could smell the rum as I was mixing the batter and I was wishing I could eat it already. When the cake was almost done, you could smell the rum from the oven and when the cake was out and cooling on the rack, the aroma of apples and rum wafted through the house. Mm-mm! I used Gosling Dark Seal Rum.
The cake was very moist and the different types of apples gave it an interesting texture – soft, mushy and crunchy – and mixed flavours – sweet and tart. This cake is good by itself or served with ice-cream or whipped cream. I made some rum-flavoured whipped cream to go with it and it was magnifique! I’ll definitely make this cake again and with different apples for a change.
This is the last FFWD recipe for the month of October which were all chosen by Dorie Greenspan from her latest book, Around my French Table. Next month’s recipes will be chosen by popular vote from a list drawn up by the FFWD staff. Go over to French Fridays with Dorie to have a look at other apple cakes and/or to join the club!
Update 31/10/2010: I baked this again with medium apples (around 160g each) and this time I have some extra batter to go over the top, giving me a little more cake than the previous time. I used honeycrisp, golden delicious, gala and empire apples. I also cut the apples into smaller chunks,
like not 1″ – 2″ chunks as per the recipe. Result: A nice layer of crusty cake over the apples. I’m happy now.