Wow, I almost forgot it was Friday. I am in San Francisco this week, but I made this cake a while back. Actually, it was the first recipe I made from Around my French Table and it totally sold me on the book. The original recipe calls for an 8 inch springform pan. I only had a 9 inch, so my cake is a little flat. It didn't change the flavor at all. This is the first recipe I made from this book that I realized how much your ingredients really matter. Dorie calls for using four different types of apples. It really does make a difference. I love getting some bites that were softer and more sweet, while others crisp and a little more sour. This recipe alone is worth the price of the book.