Friday, October 29, 2010
Fall is Here, Time for Apples
A little about this cake. It is all about the apples which have a very thin layer of cake surrounding them. I used two varieties; Honey Crisp and Liberty to make my version but Ms. Greenspan recommends using 4 different types to get a mix of tart and sweet and a variety of textures. It's a delicious dessert and very simple and quick to put together.
Marie Helene's Apple Cake
Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.
Whisk the flour, baking powder, and salt together in a small bowl.
Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.