Marie-Hélène’s Apple Cake

I first saw Dorie Greenspan’s recipe for Marie-Hélène’s Apple Cake on pinterest, and my curiosity was peeked when I read through the ingredient list. There are plenty of apples in this cake, but not a lot of flour or sugar to support the fruit. Although skeptical, I decided to attempt the recipe after reading the positive reviews. (The only things I changed were adding cinnamon and vanilla bean paste for extra flavor).

Words cannot describe how pleased I am with this dessert! It is sweet but not overly so, and the ginger gold and gala apples remain firm yet softened inside the cake. My family and I enjoyed it warm with out any toppings, although I’m sure it would be splendid with a scoop of vanilla ice cream or a dollop of whipped cream. The best part? It may not taste like it, but it is actually low in calories and semi-healthy for you (minus the stick of butter in the batter of course). I will definitely be making this cake for autumns to come. 🙂

 

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Marie-Hélène's Apple Cake
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • ¾ cup all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 medium apples (I used 3 ginger gold & 3 gala--yielded 5 heaping cups)
  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 Tablespoon vanilla bean paste
  • 1 stick salted butter, melted and cooled
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9 inch springform pan well with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  3. Peel and chop the apples into uniform pieces (about ½ inch) thick. Set aside.
  4. In a large bowl, whisk the eggs until frothy. Add the sugar and whisk for an additional minute. Stir in the vanilla bean paste until incorporated.
  5. Add half of the flour mixture to the egg mixture, and whisk until combined. Next add half of the melted butter, and again whisk until combined. Add the remaining flour, whisking until combined, followed by the remaining butter, whisking until smooth.
  6. Using a rubber spatula, stir in the chopped apples until well coated. Pour into greased springform pan. Place springform pan on a silpat-lined cookie sheet and bake for 50 minutes or until atoothpick inserted through the center comes out clean. Let cool on a cooling rack for 5 minutes before carefully removing the sides of the springform pan.
  7. Serve warm or at room temperature, plain or with whipped cream.
Notes
recipe adapted from epicurious: http://www.epicurious.com/recipes/food/views/Marie-Helenes-Apple-Cake-361150
Nutrition Information
Serving size: ⅛th Calories: 280

 

This is what the cake looks like before it is baked; You will want to press the batter down with a rubber spatula to even out the apples on top.

This is what the cake looks like before it is baked; You will want to press the batter down with a rubber spatula to even out the apples on top.

 

The cake comes out nicely from the springform pan. You can eat it warm or at room temperature.

The cake comes out nicely from the springform pan. You can eat it warm or at room temperature.

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