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Apple Cake

October 29, 2010

Mmmmm. There’s just nothing better than a good apple cake with fresh picked apples, is SoupAddict’s philosophy.

That, and bacon is your friend.

It’s true. If bacon had fingers and opposable thumbs, it would totally friend you on Facebook.

Mmmm, baconnn.
No, SoupAddict, apple cake.
Okay [sigh].
SoupAddict apologizes in advance for the inconsistent quality of the photos above and below. Some were taken at night by a sleepy-eyed SoupAddict. She makes no promises as to whether they’re in focus in or not.
This cake recipe was developed by Dorie Greenspan, based on a cake she enjoyed at the home of a friend in France. SoupAddict is always amazed at the deliciousness that can be produced from such simple ingredients.
The first thing SoupAddict did was cut the recipe in half. She doesn’t have an 8″ springform pan, and didn’t really want to buy yet another one (already having 9″, 6″ and 4.5″ pans). A 6″ pan accommodates about half the recipe (it’s true – do the math: the volume of a cylinder is pi x r2 x H, so the volume of a standard 8″ pan is 100.48 and the volume of a 6″ pan is 56.52, which is a little more than half of … oh, is it too early for geometry? Yeah, me too. Just trust SoupAddict on this one.)
SoupAddict was only making this cake for FFwD — if you’re making it for company and don’t have an 8″ pan, you can use one-and-a-half times the recipe with a 9″ pan, and just don’t use all of the batter. (Or, if you have a 10″ pan, that will hold it all. Again, more math you don’t need.)
SoupAddict was really prepared with apples for baking this year. She’s fully stocked with Empires, Honeycrisps and Northern Spies (sliced, sealed and frozen). Here’s a fresh Empire (left) and a Honeycrisp. And some rum. In which she soaked the apple slices for a bit before folding into the cake batter.

Naughty SoupAddict.

This really has nothing to do with this post, but SoupAddict can peel an apple in one long, curly strip, a la Sleepless in Seattle, so, if any talent agency out there needs someone who can do that, SoupAddict’s your girl.
The batter is so easy to make, you don’t even need a mixer. Or even elbow grease. In fact, this recipe is perfect for lazy stirrers, like SoupAddict. Add some ingredients. Swirl-swirl-swirl. Add some more. Do a figure-eight with the spoon. Add some flour. You get the picture.
Did SoupAddict lick the spoon? (Um, does she even have to answer that? ‘Cause, ya know … yeeeah.)
So light and tender, it’s a lovely dessert after a heavy meal. And just as lovely the next morning for breakfast.
This post is participating in French Fridays with Dorie, a blogging project where we cook our way each week through the recipes in Dorie Greenspan’s new cookbook, Around My French Table. Given the book’s newborn status, we’ve been requested to not post the recipe. SoupAddict hopes that you’ll understand and will perhaps be inspired to either buy the book or seek out a recipe of a similar nature to try on your own. Or better yet, join us on French Fridays with Dorie!
  1. October 29, 2010 7:22 pm

    fun photos! fun post!

  2. onewetfoot permalink
    October 30, 2010 4:55 am

    Impressive math!

  3. October 30, 2010 10:53 am

    If you had this for breakfast, you could justify a side of bacon… Just saying.

  4. November 28, 2010 11:45 am

    I was about to comment “where’s the recipe Soup Addict?” when I noticed the last paragraph. I clicked on the Amazon link, kinda disappointed because I’d like to make this today. And Lo! The recipe is right there on the Amazon page! But I bought the cookbook too. Thanks SA. Bob.

    • SoupAddict permalink
      November 30, 2010 11:40 pm

      Hope you enjoyed the cake – it’s simple but delicious!

      • November 30, 2010 11:41 pm

        It was good. It could easily be doubled for a much higher cake in a 9 or 10 inch springform. The only bummer was my wife saying “what’s the weird taste?” Which I’m sure is the rum. I think it might be good to try this with 1/2 of the rum and double the vanilla?

        • SoupAddict permalink
          November 30, 2010 11:52 pm

          I think that’s a great idea – if you’re not expecting the rum, I can see how it would taste weird. The vanilla would be lovely!

  5. Behki permalink
    January 4, 2011 1:57 pm

    Please tell more about freezing apples. Just slice, put in zip-top freezer bags, and freeze? No lemon juice or anything?

    • SoupAddict permalink
      January 4, 2011 2:24 pm

      Yup, that’s all I did: peel, core, slice, bag, freeze. I didn’t add lemon juice for two reasons: 1) the slices went from cutting board to freezer very quickly, so they didn’t brown (and still aren’t brown); 2) thawed apples are little mushy, so they’re really only appropriate for cooking, where the browning wouldn’t matter anyway. Some apples will keep well (whole) in a cool, dark place for many months, but the varieties I like best aren’t great keepers, so that’s why I froze them.

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