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.
Beautiful photos...your cake looks wonderful!
ReplyDeletebeautiful colors of the fall. great looking cake too! Buttercreambarbie
ReplyDeleteI agree with you - the sweet and tart is what makes this cake. Your photos are beautiful, especially that first one!
ReplyDeleteYour cake looks terrific! How funny...I saw your tomato dish on TasteSpotting and took a look at your blog and discovered your a FFwD participant too! :0
ReplyDeleteI have made this cake a few times and I really like it. I add some extra spices but the cake is easy and the rum adds a lot to it.
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