This weekend I decided to flip through one of my new cookbooks in an effort to fulfill the resolution to cook something from all of my cookbooks this year. I picked up “Around My French Table” by Dorie Greenspan.

Doesn’t the cover just make you drool?

I’ve had this cookbook set aside for weeks because in my initial scan I came across a recipe for Chicken Diable, that I really want to make. But, I already had a plan for dinner Sunday night. However, I didn’t have a dessert. In my scanning I came across this picture.

I had all of the ingredients. How could I not make this beautiful thing?

I remember when I was growing up, my brother loved apple cake. I remember eating a couple of them. But for some reason I’d just forgotten that they existed. I’m so glad that I’ve rediscovered them. This apple cake is a beautifully wonderful thing. It was easy, delicious, and even better the next day.

Doesn’t this look yummy?

The cake is so moist and the crunch of the apples is perfect. Make sure to let it get nice and brown, because the slightly crisp top may be the best part.

I have copied the recipe faithfully below, because there is nothing I would change. Unfortunately, I only had one type of apple and she really recommends you use four different apples in the cake so that you have a variety of textures and flavors. But, I made mine with all Pink Lady apples and it was still the bomb. Also, I don’t have a springform pan. So, I just used a ten inch pie dish and it worked fine. I just didn’t try and flip it out of the dish.

Make it for company. Make it for yourself. Eat it for breakfast. Eat it for dessert. Just make this apple cake. You’ll be happy you did.

Oh, and I can’t describe how good it made my house smell.

Marie-Helene’s Apple Cake

Recipe from Dorie Greenspan’s Around My French Table

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (use 4 different kinds)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted and cooled

1. Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.

2. Whisk the flour, baking powder, and salt together in a small bowl.

3. Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.

4. In a medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter. Mix in between additions so you have a smooth, thick batter.

5. Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.

6. Slide the pan in the oven and bake 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes.

7. Run a knife around the edges of the cake and remove from the pan. Cool cake until slightly warm or at room temperature. If you want to remove the cake from the pan, wait until the cake is completely cooled. Slide a long spatula between the cake and 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 platter.

*Note-you can serve the cake with vanilla ice cream or whipped cream. Dorie suggests not covering the cake because it is so moist. Just press a piece of plastic wrap against the cut surfaces of the cake. Also, she suggests to store at room temperature and it will be good for 2 days.