Thread: Gawd, it smells good in here.

On Thu, 21 Oct 2010 19:30:41 -0700, Serene Vannoy
<[email protected]> wrote:

>Hachis parmentier in its beginning stages on the stove:
>http://www.frenchfridayswithdorie.com/?p=354
>
>Dorie's apple cake in the oven.
>
>YUM.
>
>(Dorie provided both recipes to the French Fridays with Dorie crowd, and
>you should be able to access the pdf copy here:
>http://www.frenchfridayswithdorie.co...cipePacket.pdf
>)
>
>Serene

Oh, yum. I am hungry for both of these at it is just 8am.

I will counter with another apple cake that I just made. I cannot ever
say that it is better than Dorrie's (my grandmother was a Greenspan
and I always secretly hope that Dorrie and I are long, lost
relatives), but it is a wonderful cake that is great warm, at room
temp, or believe it or not, ice cold.

I have adapted this from a recipe at Smitten Kitten, changing some
ingredients and technique to suit my fancy.


Apple cake

8 apples - use what you like, I haven't bombed yet.
1 tablespoon cinnamon
5 tablespoons + 2 tablespoons of brown sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar (white this time)
1/4 cup orange juice
Grated rind from half an orange
2 1/2 teaspoons vanilla
4 eggs
1 cup chopped pecans

Preheat oven to 350 degrees.
Grease either a tube pan or two loaf pans.

Peel, core and chop the apples into chunks or slices (your choice
here). Mix cinnamon and 5 T of brown sugar and coat apple pieces. Set
this mixture aside while you prepare the batter.

Mix flour, baking powder and salt in a bowl. In a separate bowl, whisk
together oil, orange juice, rind, sugar and vanilla. Pour wet
ingredients into the dry ones, then add eggs. Mix until all
ingredients are incorporated. No need to beat or go any length of
time. Just pull it all together so there are no dry ingredients to be
seen.

Pour apples into batter, reserving about a cup of them, and gently
stir them so they are fully coated with batter.

Pour into prepared pan(s). Spoon remaining apple mixture on top of
batter. Sprinkle with rest of brown sugar.

Bake for about around 80-90 minutes, or until a tester comes out
clean. Timing is similar for tube or loaf pans.