Marie Hélènes Apple Cake Recipes

MARIE-HéLèNE'S APPLE CAKE

Steps:

• Preheat oven to 350F. Butter and flour an 8-inch springform pan (or you could prep the pan with baking spray).
• In a small bowl whisk together the flour, baking powder, and salt. Set aside.
• Peel the apples. Cut apples in half and core. Cut apples in small chunks.
• In a large bowl, beat the eggs until foamy. Add in the sugar to combine. Whisk in the rum and vanilla.
• Stir in half of the flour and then half of the melted butter. Continue with whisking in remaining flour and butter. Use a rubber spatula to get all the batter together from the sides of the bowl.
• With the spatula, fold in the apples. Add the batter to your baking pan and smooth the top a little with the spatula.
• Bake 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. Place cake on a cooling rack and let rest for 5 minutes.
• Run a knife along the sides of the cake to make sure it's not sticking to the springform pan. Carefully remove the sides of the pan. Let it cool down to room temperature (even better while it's warm!).

MARIE-HéLèNE'S APPLE CAKE

Steps:

• Preheat the oven to 180°C. Grease a 6 inch round pan well.
• In a medium bowl, whisk the egg until foamy. Add the fine sugar and vanilla essence into the egg mixture and whisk for an additional 1 minute to blend it.
• Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.
• Switch to a spoon and fold in the chopped apples, turning the fruit so that it's coated with batter. Scrape the mix into the cake pan and transfer it into the preheated oven to bake for 25 to 30 mins. The cake is done baking when a toothpick inserted into the centre of the cake comes out clean.

MARIE-HéLèNE'S FRENCH APPLE CAKE

Steps:

• Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
• Whisk the flour, baking powder, and salt together in small bowl.
• Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
• In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
• Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
• Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the 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 dish.
• Serving The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène's served her cake with cinnamon ice cream and it was a terrific combination.
• Storing The cake will keep for about 2 days at room temperature and,,though it's best not to cover it because it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

MARIE-HELENE'S APPLE CAKE

Steps:

• 1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it. Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of waxed paper and invert onto rack. Remove bottom of the pan and place on serving plate.