I see cooking two ways; I see it both as a science and as an art.
Usually, I take the science (aka the recipe) and tweak it here and there to my own preferences (the art). My only exception is when I use recipes from America’s Test Kitchen… mostly because they have scienced the heck out of the recipe, and I trust their results.
I saw this recipe in Hubs’ monthly magazine and was super excited to give it a try.
French Apple Cake, from America’s Test Kitchen/Cooks Illustrated
(I didn’t adapt it at all, so I thought I’d save myself the time of retyping. Just click on the recipe title to find it.)
Since this recipe used Granny Smith’s, I was looking forward to a tart and tasty dessert. And after spending quite a while peeling, coring, and cutting apples, I knew I deserved it.
Everything else was pretty easy – and I liked trying new techniques that had been proven to be effective.
The only thing I wished I had done better was actually read the article about the cake… instead of just drooling over the picture. Because, well, this did not turn out exactly as I’d expected.
For some reason, I was picturing a ‘coffee cake’ like texture with bits of tart apple thrown in. Instead, the bottom layer is quite custard-y, which is a texture that wasn’t really that satisfying. And all the apple bits were inlaid in the custard…
The top layer was very delicious, though, and the slightly crunchy crust made me very happy.
So, I think if I was prepared for the custard/cake mix, I probably would’ve really enjoyed it. The flavor of the apples really showed through. As it was, though, I was a little disappointed.
I didn’t even take a fun, styled picture of a slice. Sorry!
I do have to say, it did get eaten, so it really wasn’t bad at all, I promise.
Though, I think I just might be switching back to chocolate cravings…