French Apple Cake - Easy - Recipe Winners (2024)

FAQs

What is the history of apple cake in France? ›

The exact origins of the French apple cake, or “Gâteau aux Pommes,” are tough to trace, but the dessert is deeply rooted in French culinary traditions, where baking with seasonal fruits is common. Chef John's take features diced Honeycrisp apples (skin on) and dark rum for a richer flavor.

This flavor pairs beautifully with the sweet vanilla cake and tart apples. However, if you would like to substitute the dark rum, I recommend using rum extract (2 teaspoons (10 ml) extract for every tablespoon (15 ml) of dark rum), or use another darker alcohol such as cognac or brandy.

Why Did My Apple Cake Fall Apart? There are two main reasons why an apple cake would fall apart: (1) it was simply too warm when you were trying to cut and serve it or (2) you used too many/the wrong kind of apple.

Why Are Pink Lady^® Apples Good for Baking? Pink Lady^® apples make such great baked apples because of the natural sweetness you get in every apple. The juicy fizz you get from Pink Lady^® apples is intensified when baked, giving you delicious results every time.

“Let them eat cake” is the most famous quote attributed to Marie-Antoinette, the queen of France during the French Revolution. As the story goes, it was the queen's response upon being told that her starving peasant subjects had no bread.

The world's oldest known cake, baked during the reign of Pepi II in Egypt between BCE 2251 and 2157. Alimentarium, Vevey, Switzerland. The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens.

Calvados: Substitute apple or pear brandy, white rum or spiced rum, or omit entirely. Oil: Substitute canola or safflower oil, half applesauce, or half butter half applesauce.

For example, rum and bourbon give off nutty and vanilla tasting notes that work well with pie filling, cake mix and cookie dough (much like a vanilla extract). Red wine, port and brandy, on the other hand, add a sweetness that pairs nicely with glazes, chocolate cake and gingerbread.

A dark and spicy rum usually can't be replaced with white rum for most recipes because the flavor is so different. Keep in mind that if you're going to be cooking with rum, the alcohol is going to burn off. In most cases, you want to pick a flavorful type of rum, or else it won't do anything to the recipe as a result.

Your cake is often subject to sinking in the middle due to various factors, including inaccurate oven temperature, excessive or insufficient leavening agent, overmixing of the batter, or premature opening of the oven door. Moisture loss or incorrect ingredient ratios may also play a role.

Why is my apple cake dry? ›

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Later in the season, Paula Red apples develop a mealy, softer consistency suitable for several cooked preparations. The apples can be incorporated into crisps, cobblers, and crumbles, baked into scones, muffins, granola bars, and pancakes, or combined with firmer apple varieties in fillings for pastries.

Jewish apple cake is a dense cake made with apples which originated in Poland, but is now sold mostly in the U.S. state of Pennsylvania. Apples are common in Jewish Ashkenazi cooking and are a part of the traditional food served during the Jewish holiday of Rosh Hashanah (considered to be the Jewish New Year).

The cake harks back to the 19th century. Folklore states that the confection was often served as a wedding cake, with guests bringing single cake layers to the ceremony, which would then be assembled and spread with either homemade apple butter or reconstituted dried apples, before being eaten.

The King Cake is believed to have originated in France around the 12th century. These early Europeans celebrated the coming of the three wise men bearing gifts twelve days after Christmas calling it the Feast of the epiphany, Twelfth Night, or King's Day.

Apple Pie – The earliest apple pie recipe hails from England in 1381! (If you're interested in the controversy over who invented “pie à la mode” click here.) Eve's Pudding – This British dessert is made up of apples baked under a Victoria sponge cake. The earliest recipe dates from 1824.