Posted October 08, 2010
This is a satisfying and simple cake I make in the fall, when the gnarly old apple tree at Gibeau starts giving up her fruit. It great served right out of the pan. Or, you can dress it up a bit by dusting the top with powdered sugar and passing small pitcher of cream laced with a bit of Armagnac or Calvados. It’s important to bake this cake several hours or even the day before you intend to serve it. (Serves 6-8)
Preheat the oven to 350°F.
Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick).
Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Armagnac, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed.
Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter.
Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
During one springtime trip to Gibeau, my wonderful friend Ron (Rene to friends in France) introduced me to this cake. It’s so easy and quick to make. It keeps well and travels for picnics. It’s delicious by itself and it’s the perfect match to sliced strawberries, which the farms around Marmande, the nearest good-sized city from Gibeau, are famous for. (Serves 6-8)
Preheat the oven to 350°