As I said in that post, I found it on David Lebovitz' blog but it purported to be a Dorie Greenspan recipe.
It was tasty and SWMBO designated it a "keeper".
So yesterday I ran across the recipe and the note about "her nibs" comment and decided to make it again.
This time I let it bake a little longer.
(Judy says I'm always too impatient.)
And I may have used a smaller pan.
The result was much better than the first time.
Instead of spectral white, this one came out golden and just a teensy bit crusty around the edges.
And this time instead of adding whipped cream to my "wee slice", I had it with a slash of vanilla ice cream.
Sorry, I didn't take a picture of that or the self-satisfied grin on my face.
But I can give you a close-up of the unsliced hunk of wonderfulness.
Dee-lish!
Spring form pan? I think I've made something similar in the past. Great for breakfast, too.
ReplyDeleteLL: Yes. Might be too rich for breakfast. 'Course, if you're French . . .
ReplyDeleteI think mine was called a German Apple Pancake, but it was baked in a spring form pan and looked like that. I think pie is good for breakfast, too . . .
ReplyDeleteI really want to come and eat at your place! ;-))
ReplyDeleteIt's gorgeous. Good for you!
ReplyDeleteI want that crusty part!
ReplyDeleteIt looks amazing!
ReplyDeleteI remember - and I made that cake myself. It was fabulous!
ReplyDeleteYou really are quite the baker. That looks delish!
ReplyDeleteLooks really good..recipe please?
ReplyDeletegz: And others who want the recipe: https://www.davidlebovitz.com/dorie-greenspan-french-apple-cake-recipe/
ReplyDeleteLooks as good as your description.
ReplyDeleteLooks good!
ReplyDelete