Marie-Hélène Apple Cake with Salted Caramel Drizzle



Look at all the apples in this cake!  If you are an apple lover this is the apple cake  for you.  More apple than cake, it is just bursting with fruit.  Using different varieties of apples brings in subtle layers of flavor and texture:  apples that are more tart than sweet or softer than harder give the rather simple cake some complexity. There are none of the spices more traditionally used in North American apple baking such as cinnamon and nutmeg.  The flavoring comes from rum and vanilla. Continue reading

French Apple Cake- Gâteau aux pommes


When my children were in middle school and studying French, their homework was sometimes to make a French recipe.  This easy cake was one of those delicious homework assignments, simple enough for a 5th grader!  Usually this homework was pulled out from the bottom of the backpack, in a crumpled mess, often at bedtime, with a desperate:  “Sorry I forgot to tell you but I have to make this by tomorrow, mom!”  How I long for those days again.


1 cup of sugar

3 eggs

1 3/4 c unbleached flour

3 t baking powder

1 T melted unsalted butter

1 lb apples(about 2 cups), peeled and cut into bite-sized chunks

Preheat oven to 425F.  Grease an 8 inch pan and line the bottom with a piece of parchment paper.

Beat the sugar and eggs together.  Mix the flour and baking powder together and gradually add to the eggs and sugar.  Mix in the melted butter. Stir in the apples by hand.   Pour into prepared pan and bake for 30 minutes on the middle rack.

Turn the cake over onto a serving plate and peel away the parchement paper. Enjoy warm with a dollop of crème fraîche or ice cream, if desired.  Bon appétit!