I added the whiskey (the original recipe calls for dark rum) and vanilla when T was focused on the fruit. But he added the fruit to the batter and folded it in
and then we put it in the pan and baked it.
French Apple Cake (with Pear) - adapted from Dorrie via David at David Lebovitz
3/4 c flour
3/4 tsp baking powder
pinch of salt
2 apples and 1 pear
2 large eggs
3 tbsp whiskey
1/2 tsp vanilla
8 tbsp butter, melted and cooled
Preheat the oven to 350 deg F. Grease a springform pan (mine is 10" which resulted in a wider, thinner cake than the original recipe). Whisk the flour, baking powder and salt. In another bowl, whisk the eggs until frothy. Whisk in the sugar, whiskey and vanilla. Add in half the butter and half the flour and whisk well. Add in the remaining flour and butter and mix. Peel, core and dice the fruit into small pieces. Fold the fruit into the batter and mix to coat all the fruit.
Pour into the greased pan and bake for 40 minutes. Cool for 5 minutes and then undo the springfrom pan and leave the cake on a rack to cool. Sprinkle 2 tbsp sugar mixed with 1/2 tsp cinnamon over the top of the cake.
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