Kristen Miglore makes Marie-Hélène's Apple Cake from Dorie Greenspan

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  </p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at <a href="https://play-me-a-recipe.simplecast.com/episodes/kristen-miglore-genius-apple-cake-recipe-marie-helene-dorie-greenspan?t=3m5s">3:05</a>) before starting the episode.</p><p><a href="https://food52.com/recipes/82496-apple-cake-from-dorie-greenspan">Marie-Hélène's Apple Cake From Dorie Greenspan</a><br />Serves 8</p><ul><li>3/4 cup (95g) all-purpose flour</li><li>3/4 teaspoon baking powder</li><li>1 pinch salt</li><li>4 large apples (if you can, choose four different kinds)</li><li>2 large eggs</li><li>3/4 cup (150g) sugar</li><li>3 tablespoons dark rum</li><li>1/2 teaspoon pure vanilla extract</li><li>1/2 cup (115g) unsalted butter, melted and cooled</li></ul><ol><li>Center a rack in the oven, and preheat the oven to 350°F (175°C). Generously butter an 8-inch (20cm) springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.</li><li>Whisk the flour, baking powder, and salt together in small bowl.</li><li>Peel the apples, cut them in halves and remove the cores. Cut into 1- to 2-inch (2.5 to 5cm) chunks.</li><li>In a bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour mixture and when it is incorporated, add half the melted butter, followed by the rest of the flour mixture and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a