Best 2 Apple Cake Dorie Greenspan Recipes

Indulge in the delectable symphony of flavors that is apple cake, a classic dessert elevated by the culinary expertise of Dorie Greenspan. This article presents not just one, but three enticing recipes for apple cakes, each with its own unique charm. Embark on a culinary journey where sweet, tart, and comforting flavors intertwine, creating a taste sensation that will captivate your senses. From the classic Apple Cake, a harmonious blend of tender cake, spiced apples, and a hint of lemon zest, to the rustic Apple-Sour Cream Coffee Cake, where a moist crumb and tangy sour cream topping unite, and finally, the sophisticated Tarte Tatin, where caramelized apples take center stage beneath a flaky, buttery crust, this article has something for every apple cake enthusiast. Prepare to be tantalized as we delve into the secrets of creating these delectable treats, transforming humble ingredients into culinary masterpieces.

Let's cook with our recipes!

APPLE CAKE (DORIE GREENSPAN)

Apple Cake (Dorie Greenspan) image

A really simple and moist cake that is more apple than cake. It's really nice to use a variety of apples, so that you have some apples that are crisp, some soft, some sweet, and some tart. Recipe is from Dorie Greenspan's newest cookbook, "Around My French Table: More Than 300 Recipes From My Home to Yours" where it's called Marie-Hélène's Apple Cake. 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.

Provided by blucoat

Categories Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 pinch salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted and cooled (1 stick)

Steps:

Center a rack in the oven and preheat the oven to 350°F Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
Whisk the flour, baking powder, and salt together in small bowl.
Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
In a medium bowl, beat the eggs with a whisk until they're foamy. 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. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (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.
STORING: The cake will keep for about 2 days at room temperature and, actually improves. It's best not to cover it as 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.

BAKED APPLES

Baked Apples image

I don't remember my mother at the stove. When asked what childhood dish was my favorite, I'd stammer and come up empty. And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can't. I'll often stuff them with raisins, but I think they're especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They're good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.

Provided by Dorie Greenspan

Categories dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 large baking apples, like Rome Beauty
2 lemon wedges
2 to 3 dried apple rings, cut into bits
4 tiny pieces crystallized ginger (optional)
3 to 4 teaspoons honey
1 tablespoon unsalted butter
1 cup/240 milliliters apple cider or juice
Heavy cream, whipped cream or ice cream, for serving (optional)
Cinnamon, for dusting (optional)

Steps:

Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.
Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.
Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It's O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won't blend evenly into the cider, and that's fine.)
Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.
Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They'll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.

Tips:

Use a variety of apples: This will give your cake a more complex flavor and texture. Some good choices include Granny Smith, Honeycrisp, and Braeburn apples.
Peel and core the apples thinly: This will help them cook evenly and prevent them from becoming too mushy.
Toss the apples in lemon juice or vinegar: This will help prevent them from browning.
Don't overmix the batter: Overmixing can result in a tough cake. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before serving: This will help the flavors to develop and the cake to set.

Conclusion:

Dorie Greenspan's apple cake is a classic for a reason. It's easy to make, delicious, and perfect for any occasion. With its moist crumb, tender apples, and flavorful glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a simple yet impressive dessert, give this apple cake a try. You won't be disappointed.