prezzi pochette louis vuitton Apple Cake Recipe
louis vuitton apparel Apple Cake Recipe
Recipe By Dorie Greenspan
My friend Marie Hélène Brunet Lhoste is a woman who knows her way around food. She’s a top editor of the Louis Vuitton City Guides (and one of the restaurant critics for the Paris edition), so she eats at scores of restaurants every year, and she’s a terrific hostess, so she cooks at home often and with great generosity. There’s no question that she’s a great home cook, but for me, she’s the most frustrating kind of cook: she never follows a recipe (in fact, I don’t think there’s a cookbook to be found on her packed bookshelves), never takes a note about what she does, and while she’s always happy to share her cooking tips, she can never give you a real recipe she just doesn’t know it.
Ingredients cup all purpose flour teaspoon baking powderPinch of salt4 large apples (if you can, choose 4 different kinds)2 large eggs cup sugar3 tablespoons dark rum teaspoon pure vanilla extract8 tablespoons (1 stick) unsalted butter, melted and cooled
DirectionsCenter a rack in the oven and preheat the oven to 350 degrees F. 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. (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.
Tips/TechniquesServing: 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 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, according to my husband, gets more comforting with each passing day. However long you keep the cake, it’s best not to cover it 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.
PBS Food Latest CommentsRe: Hot Milk CakeMy grandmother had a very similar recipe that my mother would make for my birthday. Being a wartime recipe it certainly didn’t have SIX eggs, and the butter was described as the size of an egg. But scalding the milk did something undefinably delicious to the taste. I must find and make it again.
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