I always feel like I need to say hallo to you whenever I land on your side of the screen so, hallo to you! And also, hallo, Autumn!
You know what Fall means, right? It means apples! And you know what apples means, right? It means French Apple Cake! Wheeeee!!
Oh, right, sister says I need to tie this in with “beauty” on account of the whole Beautygeeks thing so here, please enjoy the above photo of a cake-destined Crispin apple; it's stuffed full of beautiful things that are good for your insides and your outsides.
Now that we have that bit of business out of the way, here’s my recipe.
I don’t quite remember where it came from (because I’m older than the interwebz) but I do know I’ve had this recipe forever (also older than the interwebz).
I’ve substituted peaches, pears, nectarines, apricots, blueberries, and pretty much every fruit I’ve ever bought from the market. I've added nutmeg, I've skipped the lemon, I've upped and down'd the cinnamon. I’ve baked it with a crumble topping too. It’s a hugely versatile recipe, very forgiving, and remarkably simple.
And how does it taste? Nick says “like apple,” but I say “perfectly homespun.” It’s easy, it’s tasty, and, if you can’t finish it all in one sitting (that’s soooo not a challenge), it makes a most excellent breakfast.
I do mine in my cobalt-blue Kitchen Aid stand mixer and really do use a 9” springform pan. You’ll think you don’t have enough of the super-thick batter, but you’ll be wrong. What you will have, is a crazy-easy cake that’ll make your mouth happy. Ain’t nuthin’ more beautiful than that.
Do you bake? Is it like, a thing you do? And do you enjoy the baking part, or just the eating part? Me? I'd much rather eat than bake, but hey, if you want to eat 100% delicious things, sometimes you just gotta bake 'em yourself, right?
Postscript: I might have made yet another one and this time, added 3/4cup of finely grated sharp cheddar. I'm not saying it's the best thing ever, but... #OmNomNom