French Apple Cake With a Hint of Rum
Recipe by David Lebovitz, adapting Dorie Greenspan
Large pieces of apple give this French apple cake its identity. David Lebovitz’s adaptation of Dorie Greenspan’s recipe includes butter, vanilla and dark rum around the fruit.
At the Brunch God table
Our serving idea is to keep the cake unadorned and offer narrow slices with afternoon coffee. The fruit should be visible when the first wedge is cut. This belongs equally well at the sweet end of brunch or as a modest dessert after a savory supper.
Original recipe selection and serving commentary by Brunch God. This feature is not a report of kitchen testing.