I have a confession to make and it's not easy to admit. I can be easily influenced particularly by beautiful things. Such was the case when my blog friend Pam from Sidewalk Shoes first posted this Apple Cake. I could tell from her photo that the cake was absolutely delicious - I mean I could almost smell it the picture was so clear.
Then not to be outdone her post was closely followed by one from David Lebovitz wherein he discussed the merits of the same cake and there you go...the deed was done. I just had to satisfy my curiosity and make it, never mind that half of blogville has followed suit. Therein lies the real issue. Obviously not only can I be influenced but I'm also far from original. Ah woe is me.
A Dorie Greenspan invention (am I dropping a awful lot of names here) thankfully I found the recipe on Epicurious, so hit the link and print it off.
Just so you know I made our cake with 2 Granny Smith apples and 2 lovely sweet McIntosh, a particularly wonderful semi tart apple of Canadian origin. Yes they do grow apples in Canada and no it is not too cold. In fact, the first McIntosh orchard was started in 1811 in the Ottawa Valley in Canada. That's a mere 250 miles or so from where I was born and raised. Just in case you want to know.
Anyway a McIntosh apple works best along with a firmer "cooking" apple because it tends to soften and disintegrate whereas the Granny apple stays quite firm. It was a winning combination in this cake, never mind the extra vanilla I added to say nothing of the extra dark demon rum. I made the vanilla myself from beans and booze (vodka or bourbon) and flavor wise it makes the vanilla you buy seem like a cheap imitation. It's quite lovely to have on hand in case you need a wee nip and your liquor cabinet's empty too, not that I would do that of course.
Anyway if you're into cinnamon with your apples then don't make this cake but if you love a pure apple and rum flavor that gets better with time, this is your baby. I tend to think it's a cross between a cake and a clafoutis but you be the judge. Just remember to store any leftovers uncovered and unrefrigerated or it will get too moist. Ya, go figure!
Thank you Pam, David and of course, Dorie for unselfishly sharing this blissful recipe. Had it been up to me I'd have kept the secret to myself. It is sublime!