It may have been Marie-Antoinette who said ‘Let them eat cake,” but it was Marie-hélène Brunet-Lhoste, a friend of Dorie’s, who first made this scrumptiously delicious Apple Cake. If Marie-Antoinette had suggested this particular cake, she’d still have her head!
Although this week’s FFWD recipe was Chard-stuffed Pork Roast (yum), my Wednesday evening Supper crowd included a guest who does not eat food produced from animals with four feet. Yeah, right!
Marie-hélène’s Apple Cake has already been featured on FFWD (before I joined), receiving rave reviews. For sure, my fellow Dorista’s know a good cake when they bake it. As the younger generation says, “It’s the bomb.”
You just must bake this cake. http://www.twopeasandtheirpod.com/marie-helenes-apple-cake/ Its simple presentation is only surpassed by its taste. Moist. More apples, than batter. I chose five different kinds of apples, as Dorie suggested, and left them in 2-inch chunks. Don’t dismiss the 3 tablespoons of dark rum or 1/2 teaspoon of pure vanilla extract. Dorie gives you options but I urge you to include these ingredients. Thank goodness, dark rum doesn’t have four feet.
Serve this warm, with crème fraîche, (my choice), or vanilla bean ice cream. During the sugar-laden holidays, filled with fancy desserts, this cake is a “relief” treat, for friends, relatives and family. And, if leftovers are a possibility and, that is laughable, this apple cake is delicious for breakfast, an afternoon pick-me-up or Santa snack. Merci Beaucoup and Happy Holidays, Dorie.