Friday, October 29, 2010
I don't think it is any big secret here that I just don't enjoy baked fruit all that much. What I find particularly hilarious about this fact is the flip side of just how silly I am sometimes when it comes to baking vs. what I'll actually eat.
You see, I don't like baked fruit much... but I just adore baking with it. This puts me in a ridiculous situation at times where I make things that I have absolutely no intention of eating. This cake falls into that category.
It was so fun to make! I loved choosing the different kinds of apples and getting them all ready for the cake. I loved mixing the miniscule amount of batter and seeing how the cake all cake together. I loved baking it up and watching friends and family enjoy the cake.
I had a bite. Just so I could say I did.
I'm a total dork.
I really loved making the cake though, so hopefully that counts for something. I also did really love how the batter baked up and the buttery and sugary flavor of the cake itself - I'm just not into the baked apples.
Again. I'm a total dork.
For better reviews of this week's French Fridays with Dorie recipe for Marie-Helene's Apple Cake, please visit the FFwD site and check out the LYL post with everyone's links. I promise, they'll make much more sense than I do.
The only change I did make was to bake my cake in an 8-inch square pan. There was a sad incident in the kitchen which has caused the demise of my smaller springform pan, (let's just say that when the bottom of a 9-inch pan gets firmly lodged inside another 9-inch pan, neither pan is going to come apart or survive. It is very very sad) much to my dismay, so I had to get a little creative. I basically just created two slings of parchment in the square pan and followed the rest of the directions as written. It worked beautifully with no problems at all. I still miss my springform though.
In case you missed it, you can also check out many more recipes from Around My French Table that several of us got together and made for Dorie's birthday this last Sunday. It was a great roundup and I'm so proud of all my fellow cooks and bakers who are so talented and giving to come together and put together such a beautiful spread to celebrate a truly gracious and lovely lady!