Marie-Helene's Apple Cake
My friend Marie-Helene 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, 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. I've watched her in her kitchen, in the hopes of nabbing a recipe by observation, but it's impossible. Like so many really good cooks, Marie-Helene starts off with a set of ingredients that could be annotated and recipe-ized, but, once she starts mixing, stirring, boiling, baking, or sauteing, she makes so many mid-cooking adjustments that you just have to throw up your hands and content yourself with being the lucky recipient. And so it was with this apple cake, which is more apple than cake, rather plain but very appealing in its simplicity (the chunks of apple make a bumpy, golden top) and so satisfying that we all went back for seconds. Since there were only a few major ingredients, I thought I could figure out the recipe—and I did! (Although not on the first—or second—shot.) I've added baking powder to the mix (and I have a feeling Marie-Helene might have too) and a drizzle of vanilla, which you can skip if you want. What you don't want to skip is the pleasure of having diverse apples. It's really nice to mix up the fruit, so that you have some apples that are crisp, some soft, some sweet, and some tart.
My friend Marie-Helene 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, 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. I've watched her in her kitchen, in the hopes of nabbing a recipe by observation, but it's impossible. Like so many really good cooks, Marie-Helene starts off with a set of ingredients that could be annotated and recipe-ized, but, once she starts mixing, stirring, boiling, baking, or sauteing, she makes so many mid-cooking adjustments that you just have to throw up your hands and content yourself with being the lucky recipient. And so it was with this apple cake, which is more apple than cake, rather plain but very appealing in its simplicity (the chunks of apple make a bumpy, golden top) and so satisfying that we all went back for seconds. Since there were only a few major ingredients, I thought I could figure out the recipe—and I did! (Although not on the first—or second—shot.) I've added baking powder to the mix (and I have a feeling Marie-Helene might have too) and a drizzle of vanilla, which you can skip if you want. What you don't want to skip is the pleasure of having diverse apples. It's really nice to mix up the fruit, so that you have some apples that are crisp, some soft, some sweet, and some tart.
- Carbohydrate 43 g(14%)
- Cholesterol 77 mg(26%)
- Fat 13 g(20%)
- Fiber 3 g(12%)
- Protein 3 g(6%)
- Saturated Fat 8 g(39%)
- Sodium 91 mg(4%)
- Calories 306
Step-by-step
- Center a rack in the oven and preheat the oven to 350 degrees 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.
Marie-Helene's Apple Cake: A Taste of Paris in My Kitchen
As a busy professional woman, juggling work and life often leaves me with little time for elaborate cooking projects. Yet, the desire for delicious, comforting food remains. This is where Marie-Helene's apple cake comes in - a recipe that embodies simplicity and deliciousness in perfect harmony. I discovered this recipe through a serendipitous encounter, a glimpse into the kitchen of a renowned food editor, Marie-Helene Brunet-Lhoste. Her approach to cooking is entirely intuitive, a free-flowing dance with ingredients rather than a rigid adherence to measured amounts. She doesn’t follow recipes, she creates them in the moment. And while her spontaneity may drive recipe-obsessed cooks like me slightly mad, it's also what makes her food so incredibly charming and full of flavor. I learned early on that the best way to approach her cooking is not to try and capture it exactly, but to understand its essence and use it as a springboard for my own creative flourishes in the kitchen. The beauty of this apple cake is its forgiving nature. You don't need precise measurements to achieve a wonderfully moist and flavorful result, and the different types of apples bring a unique symphony of textures and sweetness.
The Essence of Marie-Helene's Magic
What struck me most about Marie-Helene's cooking wasn't just the delicious results but her complete lack of fear in the kitchen. She's not afraid to experiment, to deviate from any preconceived notions of how a dish "should" be. This sense of freedom and confidence is something I've tried to incorporate into my own culinary journey. Her apple cake is a perfect example of this philosophy. It's a simple combination of apples, eggs, sugar, flour, butter, and a touch of rum and vanilla - a canvas for the unique character of different apple varietals. The result is a cake that's simultaneously humble and stunning, with a beautifully textured top created by the generously sized apple chunks. This cake is a celebration of simple ingredients, a testament to the fact that sometimes the best dishes come from embracing spontaneity rather than following strict rules. It's a cake that invites experimentation - feel free to vary the type of apples based on seasonality and availability. Each bite is a delightful surprise, a testament to the joy of letting your senses guide you in the kitchen. Whether served warm from the oven or cooled to room temperature, it's equally delicious and always makes for a comforting, satisfying treat.
More than a Recipe: It's a Lifestyle
Marie-Helene’s approach to cooking is more than just a method; it's a philosophy. It’s about embracing the present moment, trusting your instincts, and having fun in the kitchen. Her philosophy is deeply intertwined with her lifestyle. As a top editor, her days are filled with deadlines and demands. Yet, her cooking remains a sanctuary, a space where she can unwind and express her creativity. It's a reminder that even the busiest individuals can find joy and relaxation in the simple act of preparing a meal. This apple cake isn't just about following instructions; it's about incorporating your own intuition and personality into the baking process. It’s about the simple pleasure of gathering ingredients, the satisfying rhythm of mixing the batter, and the warm aroma that fills the kitchen as it bakes. It’s about creating something beautiful and delicious with minimal fuss. This cake reflects Marie-Helene’s personality perfectly: effortlessly chic and utterly satisfying.
In Conclusion: Marie-Helene’s apple cake is a true culinary gem, an easy-to-make dessert that speaks volumes about the beauty of simplicity and the joy of improvisational cooking. More than a recipe, it’s a lesson in culinary freedom and a testament to the power of embracing the unexpected in the kitchen. So ditch the strict measurements, gather your favorite apples, and let the magic happen!
