Ok, it's still Friday in California with less than 30 minutes to go. Fashionably late... or not.
Had to miss out on last Friday's hachis parmentier, because I was here:
The Head of the Charles, one of the biggest regattas in the U.S. and yours truly had the fabulous opportunity to cox a boat. It's been a while and quite a few pounds since my all-too-short stint as a collegiate coxswain, but coxing is something that gets into your blood. It's a total rush and there's no bigger high than steering a boat down the windy Charles River. I was part of a great boat and we had an eventful and fun race.
Anyway, I didn't make the hachis parmentier, but I did make Marie-Hélène's apple cake before I left for Boston.
The batter looks almost like potato salad and I was completely skeptical it would bake into anything resembling a cake. Of course, Dorie never leads me astray and this cake baked up into a lovely treat with the texture of a pineapple upside-down cake. Instead of a springform pan, I used a rack of six mini-bundt pans.
Once flipped, the cake looks a tad nondescript, but looks can be deceiving with its fabulously moist cake, soft apples, and rummy punch.
Serve with a little powdered sugar or nothing at all. Personally, I'd dial down the rum just a tad, but I might be in the minority with that one. As Marie-Hélène told Dorie, use divers (different) apples to showcase the wide range of flavors available. I used one each of four different types: Granny Smith, Gala, Red Delicious, and Fuji. Took them to work and they were gobbled up right away.
Y'all should buy the book, but it looks like Epicurious printed the recipe. Makes one 8 inch cake or six small mini-bundts. Remember, Dorie doesn't lead anyone astray.
Had to miss out on last Friday's hachis parmentier, because I was here:
The Head of the Charles, one of the biggest regattas in the U.S. and yours truly had the fabulous opportunity to cox a boat. It's been a while and quite a few pounds since my all-too-short stint as a collegiate coxswain, but coxing is something that gets into your blood. It's a total rush and there's no bigger high than steering a boat down the windy Charles River. I was part of a great boat and we had an eventful and fun race.
Anyway, I didn't make the hachis parmentier, but I did make Marie-Hélène's apple cake before I left for Boston.
The batter looks almost like potato salad and I was completely skeptical it would bake into anything resembling a cake. Of course, Dorie never leads me astray and this cake baked up into a lovely treat with the texture of a pineapple upside-down cake. Instead of a springform pan, I used a rack of six mini-bundt pans.
Once flipped, the cake looks a tad nondescript, but looks can be deceiving with its fabulously moist cake, soft apples, and rummy punch.
Serve with a little powdered sugar or nothing at all. Personally, I'd dial down the rum just a tad, but I might be in the minority with that one. As Marie-Hélène told Dorie, use divers (different) apples to showcase the wide range of flavors available. I used one each of four different types: Granny Smith, Gala, Red Delicious, and Fuji. Took them to work and they were gobbled up right away.
Y'all should buy the book, but it looks like Epicurious printed the recipe. Makes one 8 inch cake or six small mini-bundts. Remember, Dorie doesn't lead anyone astray.
12 bites:
I like the mini-bundt idea - so cute!
Love the bundts! Looks very lovely. I think I didn't have enough apples in mine...I kept eating them off the cutting board. Oops. :) - mary
I have never heard of coxing before! It sounds like so much fun. You mini-bundt looks fabulous!
I'm with you in the rum boat. I sometimes think the taste of rum overwhelms all other flavors. Fuji is my favorite eating apple! But I've never used it in cooking. I like the idea of different apples.
Boston is beautiful in the fall.
Love the mini bundt idea...they are so cute!
Oh so sweet, i love how u baked d mini budnts!!
I so muc loved and enjoyed this recipe too!!
ha ha, ur potato salad comparism makes me giggle giggle!!
the mini bundt looks great--what a fabulous idea!
Mmm, these look incredible! I'd be a rum fan, so I'd probably use more!
What a wonderful idea! I'm going to steal it the next time I try this cake!
congrats on a good race it looks like a lot of fun and I'm sure a lot of training. Love the mini idea great post. B
Great idea with the mini bundts! I am a fan of small desserts, though...Lindsey at fridays in the kitchen.
Thanks so much for the info on "Barefoot Bloggers". Nana and I are new to this recipe blogging thing and really want to try some Contessa recipes- nothing like a deadline to provide incentive. And LOVE the bundt pans. Kudos. Tricia