I thought it might be time for a brief break from poetry and photography…
In the fall, I love baking with apples. In Canada, it’s almost Thanksgiving, and with company coming this year I was looking for a new recipe that isn’t too sweet and puts the emphasis on the apples.
I happened on a recipe for French Apple Cake that really appealed to me. I love simple, rustic French food, and not only did this recipe sound great but it looked easy, which is even more important, so I thought I’d give it a try.
This dessert has a custardy, apple-rich base beneath a light, cakelike topping. Cook’s Illustrated recommends microwaving the apples briefly to break the enzyme responsible for firming up pectin. I followed that suggestion and it worked really well.
This cake goes really well with a light dusting of powdered sugar, whipped cream, ice cream but it’s also lovely by itself — and tastes just as good the next day or the day after, in the unlikely event that anything is left.
If you like apples or French food — or both — you might want to give this a try!
French Apple Cake
Serves 8 to 10
2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.