Are You Craving This?
I chose “Marie-Hélène’s Apple Cake” recipe based on the favorable reviews. The only change I would suggest is to decrease the amount of rum. This was a personal choice, as I found 3 tablespoons dominated the flavour of the cake. However, if you like rum go for it! I used gala apples and dark rum.
H. added whipped cream and vanilla ice cream to his slice. This was truly over the top and really scrumptious!
Super Moist Apple Cake
Recipe adapted from epicurious.com
- 3/4 cup unbleached flour
- 3/4 tsp baking powder
- Pinch of salt
- 4 large apples (if you can, choose 4 different kinds)
- 2 large eggs
- 3/4 cup sugar (I took 2 tbsp sugar out of the measurement to make it less sweet)
- 3 tbsp dark rum (I would suggest using 1 tbsp)
- ½ tsp pure vanilla extract
- ½ cup unsalted butter, melted and cooled
- Preheat the oven to 375°F
- Generously butter an 8-inch springform pan and place on a baking sheet lined with a silicone baking mat or parchment paper
- Whisk the flour, baking powder, and salt together in small bowl
- Peel the apples, cut them in half and remove the cores. Cut the apples into 1 to 2 inch chunks
- In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla
- Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter
- Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter
- Scrape the mixture into the pan and smooth out with a spatula
- Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. I checked after 45 minutes
- Transfer to a cooling rack and let rest for 5 minutes
- Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it)
- Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish
- This cake is super moist and will get slightly sticky after it has cooled. I would suggest placing cling wrap lightly on top of the cake.
- Do not refrigerate