Great to see your blog. I am also from away. …

Comment on French Apple Cake by Rock.

Great to see your blog. I am also from away. I am writing because I too made the french apple cake. I made it for 20 people in a much larger pan and scaled it to fit. It was not a spring form so it did not leak. I simply flipped it out onto a big pan then reversed it back to a serving platter after it cooled.
It was very good but did not have the cake top like it had in Cooks. Although mine had a crispy flaky sugary top that was delicious.
On this site and others people have said it was oily. Mine was not, it was perfect except for the top.
I should mention that I used an immersion blender on the liquid part so it was totally emulsified.
I will make it again soon and will set aside more than a cup of the batter for the top to see if that will help.

Recent Comments by Rock

Cinnamon Ricotta Danish
Beautiful, I’d like to dive in. I’d like to try the crooked face cheese in it but doubt its sold this far “away”.
Where I live they say Portland is in Massachusetts.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.