LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • One 9-inch (23 cm) cake
  • Adapted from Around My French Table by Dorie GreenspanDorie doesn’t specify any type of apple but instead advises that you should use a mix of them. I don’t know what kind mine were since I’d picked them myself (they’re pictured at the top). The rum is really vital for the taste, and the cake would be not as interesting without it. If you’re avoiding alcohol, you could double to triple up on the vanilla to compensate.I also like this recipe because you can make it with ingredients easily on hand. Being American, I was tempted to add a dusting of ground cinnamon to the apples, but then it wouldn’t be authentically French. Hence I decided a dollop of crème fraîche alongside to be rather nice.
  •  
  • ¾ cup (110g) flour
  • ¾ teaspoon baking powder
  • pinch of salt
  • 4 large apples, a mix of varieties
  • 2 large eggs, at room temperature
  • ¾ cup (150g) sugar
  • 3 tablespoons dark rum
  • ½ teaspoon vanilla extract
  • 8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer