Bake

Marie-Hélène's Apple Cake From Dorie Greenspan

by:
February  7, 2020
4.3
61 Ratings
Marie-Hélène's Apple Cake From Dorie Greenspan
Photo by James Ransom
  • Prep time 35 minutes
  • Cook time 50 minutes
  • Serves 8
Author Notes

Greenspan is emphatic that you choose four different kinds of apple, since they each behave differently when baked. Some sweeten and collapse; some stay structural and tart. They do all the work of making the cake interesting, without a crumble, or nuts, or even cinnamon. This also means that the cake stands to come out a little bit different every time. If that makes you nervous, you could make a note of the apple varieties that work best for you, but know that apples cobbled together with gently boozed up, custardy cake are going to be well received, no matter what. Serve the cake alone, or with soft whipped cream. Greenspan says “Marie-Hélène served her cake with cinnamon ice cream and it was a terrific combination.”

Reprinted with permission from Genius Recipes by Kristen Miglore, copyright © 2015. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2015 by James Ransom. —Genius Recipes

Test Kitchen Notes

This recipe is featured in an episode of our Play Me a Recipe podcast, sponsored by our friends at Sonos. —The Editors

What You'll Need
Watch This Recipe
Marie-Hélène's Apple Cake From Dorie Greenspan
Ingredients
  • 3/4 cup (95g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 pinch salt
  • 4 large apples (if you can, choose four different kinds)
  • 2 large eggs
  • 3/4 cup (150g) sugar
  • 3 tablespoons dark rum
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (115g) unsalted butter, melted and cooled
Directions
  1. Center a rack in the oven, and preheat the oven to 350°F (175°C). Generously butter an 8-inch (20cm) springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
  2. Whisk the flour, baking powder, and salt together in small bowl.
  3. Peel the apples, cut them in halves and remove the cores. Cut into 1- to 2-inch (2.5 to 5cm) chunks.
  4. In a bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour mixture and when it is incorporated, add half the melted butter, followed by the rest of the flour mixture and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
  5. Slide the pan into the oven and bake for 50 to 60 minutes, until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  6. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or waxed paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
  7. The cake can be served warm or at room temperature, and will keep for about 2 days at room temperature. Greenspan’s husband says it gets more comforting with each passing day. However long you keep the cake, it’s best not to cover it—it’s too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
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Genius Recipes

Recipe by: Genius Recipes

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62 Reviews

blairss
blairss April 13, 2024
This cake was more like an apple quiche, an off-putting texture. Delicious, though, but I won’t make it again.
 
Mara A.
Mara A. March 7, 2024
Dear Food52 team,
For decades I purchased your magazine, in the States, always anxious for the next issue. Unfortunately, years ago, I returned to my original country. But, fortunately, I can access your site and get your newsletter.
I love the Marie-Hélène's Apple Cake From Dorie Greenspan. It is one of my staples cakes. A copy of its recipe hangs on my fridge door.
I always follow the recipe to the letter, but I am wondering if:
1) Can a double the recipe? As it is?
2) Have you tried make it with pears?
My best regards, in special to Kristen Miglore. I love her work.
Mara Rúbia Arakaki
From São Paulo, Brazil
 
Adriana
Adriana March 7, 2024
If you need to double the recipe I would bake it in two separate pans. Part of the appeal of this cake is the ratio of caramelized crunchy “crust” to filling. Baking in two separate pans avoids having too much of the softer, soggier “middle. I have also baked these in jumbo muffin tins and you get the perfect crust-to-middle ratio, and a scoop of vanilla ice cream fits perfectly on top!
 
Jane E.
Jane E. March 6, 2024
I make this all the time. Sometimes I substitute brandy, but the recipe really is perfect. Yes, I use four different apples.everyone loves this cake, plain or with whipped cream. It’s an effortless winner!
 
Geri G.
Geri G. December 31, 2023
If you want a dessert experience that’s not fussy, feels effortlessly simple yet eats so elegantly. THIS. Be ready to deliver a recipe to friends you share it with … Dorie is my hero.
 
Adriana
Adriana November 2, 2023
This is a real winner which I’ve made for years. Recently I accidentally used maple flavoring instead of vanilla extract and it turned out lovely!
 
saucy S.
saucy S. January 4, 2023
One of the best cakes ever! Easy and dependably fabulous!
 
cookbabycook
cookbabycook December 24, 2022
Made this twice now and it's a Keeper. Family loved it. I like that apples form most of the cake, instead of flour and sugar. Rum gave it a nice, subttle aroma that enhanced, but did not overpower, the apples. Looks rustic but the cake is delicate, so slice gently (especially if it's warm).
 
Christine
Christine October 18, 2022
I'm a Dorie groupie. So I immediately went to make this recipe. It's out, tasted it while warm (not the best thing to do for flavour) and am not very wowed..yet....I hope. I don't "taste" the effect of the rum, it's pretty meh and I'm going to let it sit a few hours to see if the flavours meld/develop better. I made the recipe as written, using a scale for measurements. With apples I normally would have added some spice but trusted the recipe.
 
Audrey W.
Audrey W. September 7, 2022
As easy and delicious as they claim. Also freezes well if your trying to use up a bumper crop of apples. If anyone has tried this recipe in cupcake form I’d like their advice
 
Tathiana
Tathiana November 24, 2021
This is a favorite in my family. Both adults and kids love it. What I like the most is that there is not much cake batter, but apples (and we have used all kinds of apples). Delicious!
 
Enrique P.
Enrique P. November 13, 2021
This recipe is a must. I made it today with three different types of apples (gala, honeycrisp and granny smith) and a pear. I cut the sugar down to 90 g because I added demerara on top. I also added cinnamon and nutmeg and chopped walnuts. So, so, so good. Next time I will add some cardamon. My friends fell in love with this cake!
 
Beckey
Beckey October 8, 2021
I'm surprised by some of the negative reviews. I've made this cake so many times and it always gets rave reviews. It's so easy to pull together with basic ingredients in the house, and also very forgiving/adjustable, so you can sub in pears, different alcohol, add spices if you want, and I sometimes sub in some of the all-purpose flour with a touch of almond flour. Always delicious.
 
NXL
NXL November 3, 2020
My husband baked this for my birthday and we LOVED it! Chock full of apples. Used 4 different apples, and per the video suggestion, did not peel them. Our pan was 7-inch, so it took a good hour and a half to bake. Love the rum flavor. This felt like a celebration!
 
1958Jarcy
1958Jarcy October 31, 2020
Absolutely EVERYONE loves this cake! It’s a terrific option for breakfast, a snack, dinner with the addition of whipped or ice cream - or just as is. Using a variety of apples, rather then one type, makes every bite just a bit different. Substituting different liquors provides a variety of subtlety to the end product. Cut down on the sugar, if its a bit too sweet for your liking - but this recipe needs no enhancements.
 
roryrabbitfield
roryrabbitfield October 26, 2020
I used pears and apples, it was delicious. I think the pears sorta dissolve a bit. I loved the cake as written, but if I make it again I will reduce/remove the rum. I will also add chocolate chunks. This cake is pretty similar to the pear-chocolate cake (https://smittenkitchen.com/2009/01/bittersweet-chocolate-and-pear-cake/) they serve at Al di La restaurant in Park Slope, Brooklyn, but easier.
 
Therese
Therese October 21, 2020
I used 95g of sugar and 100g of butter and it was still super sweet. I still got a caramel crunchy top crust. It’s still good just not to my taste.
 
Therese
Therese October 21, 2020
I used 95g of sugar and 100g of butter and it was still super sweet. I still got a caramel crunchy top crust. It’s still good just not to my taste.
 
Therese
Therese October 21, 2020
I used 95g of sugar and 100g of butter and it was still super sweet. I still got a caramel crunchy top crust. It’s still good just not to my taste.
 
Therese
Therese October 21, 2020
I used 95g of sugar and 100g of butter and it was still super sweet. I still got a caramel crunchy top crust. It’s still good just not to my taste.
 
alisonia
alisonia October 13, 2020
I made this as directed, but reduced rum to 2 T, instead of 3. I found it to be much too sweet. I didn’t really care for the rum flavor, but without the rum the cake would be overly sweet and tasteless. The cake batter has a thin, not rich taste, and I don’t believe that using 4 different apples made for something special. I won’t make this again. Another reviewer suggested Doris Greenspan’s custardy Apple squares, so I’ll try that next.