Marie-Hélène’s Apple Cake by Dorie Greenspan

Happy Place, Happy Space

Earlier in the month, I joined Dorie Greenspan’s Bake & Tell Facebook group, a space where bakers (young, old, newbies, experienced hands) tackle monthly projects, ask questions, share tips and have fun with baking.

After drooling over many descriptions and images of the above said apple cake, I collected my ingredients (namely, four different sorts of apples) and finally baked it off in 2 smaller 6″ tins (one for me, one to gift).

To bake your own almost custardy, “I can taste the different apples” cake, follow this link.

I don’t usually peel my apples because I like the texture of unpeeled apples in my bakes (and yes, I am also a little lazy), but because this is the first time I am making this recipe, I decided to follow instructions and do so. In the interest of zero waste, I boiled the peel and made this delightful simple syrup.

What do you think I should use it for?

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Reading your Joyful Posts brings me to my happy place. I hope having them in one place makes it easier for you to find when you need a bit of happy therapy, too.

If you would like to join in Happy Place, Happy Space, ping back to this post and I will include you next week.

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This post in my contribution to

35 Comments

  1. Ju-Lyn, Thank you for the mention and for your weekend coffee share. Your apple cakes look amazing. I think apple peel syrup would go well with pancakes as a drizzle on cakes. You can also make apple peel into crisps with cinnamon and sugar.

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    1. Thank you for having me at the weekend coffee share. Love your ideas for my syrup – and for my next batch of peel … I wonder if I could crisp them enough in the air fryer!

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    1. I like the sound of an apple crisp – very similar to apple crumble, right? That was my go-to bake when I had lots of apples. But this new apple cake is mostly apple so a great way to use apples!

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    1. I just used the recommended 1:1 ratio (1 cup sugar, 1 cup water, except that I adjusted it down for the amount of apple peel i had). I brought it to a boil, and then simmered for about 10 min till it thickened. Then I strained it out.

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    1. Making syrup is a new thing to me – apparently one can syrup just about anything!!! I love the names of apple cultivars – so poetic sounding! I haven’t used the apple syrup yet – first plan is to use it as a syrup soak for an apple-y pound cake.

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      1. I am trying to waste less in the kitchen, Laurie. I read the other day about using the whole over-ripened banana (including the peel) to make banana cake – I haven’t quite gotten there yet.

        Liked by 1 person

    1. Thinking of buckwheat pancakes now, Lavania. I make mine with wholewheat flour – but I haven’t had buckwheat ones in a while. They would go rather well with apple syrup …

      Liked by 1 person

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