Apple cake for my French class. This is an apple batter cake that is relatively simple recipe, well, it’s relatively simple for Cook’s Complicated, er, Illustrated. (Actually it is from Milk Street but that’s Christopher Kimball and it’s all the same, Cook’s Country, Cook’s complicated, er Illustrated, America’s Test Kitchen, whatever).
The cake is supposed to be served with crème fraîche.
I believe that it is possible to buy crème fraîche in the grocery store for slightly more than a half a week’s salary so I decided instead to make it myself. It is stunningly easy. One cup of cream and 2 TBS of buttermilk at room temp uncovered for 12 hours or something.
Letting milk or cream stand out at room temperature overnight goes completely against my nature but I did it and it was amazing. It turned thick and tangy and it was perfect on the cake.