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.

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. See notes above about picking and choosing the best kinds of apples for a recipe like this.

Scandinavian. In Scandinavia, apple cakes are typically prepared from sour apples and baked in a dough made from sugar, butter, flour, eggs, and baking powder. The cake is then topped with apples, cinnamon and sugar, sometimes also chopped almonds.

Attribution to Marie Antoinette. The phrase was supposedly said by Marie Antoinette in 1789, during one of the famines in France during the reign of her husband, King Louis XVI. But it was not attributed to her until half a century later.

That honor goes to a 4,176-year-old cake that was found in an Egyptian tomb, according to the Guinness organization. It is on display in a food museum in Switzerland.

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.

It's one of the easiest and most delicious. Which rum is best for cake? You can use light or dark rum for this recipe. Dark rum tends to be more flavorful than milder light rum, and will add more complexity to the cake.

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.

Why does my apple cake sink in the middle? ›

Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature.

Louis, Missouri by two German immigrant brothers. What's the secret to the famous fruitcake recipe? The secret to Grandma's fruitcake is that it is hand-made by our wonderful bakers all year round and then it is mellowed to perfection before being sold to customers to enjoy!

These delicious treats go by this name because of their size, which is small enough for a fairy to eat. However, a version of “butterfly cakes” is a design that has wings on top of the cupcakes. Similar to a butterfly or a fairy's wings!

According to Appalachian folklore, whenever there was a wedding in the community, women would bake single layers of this regional dessert and then bring them to the reception. There, they would stack the collected layers with a filling made from dried apples to make one tall cake big enough to feed a wedding party.

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.

The Origins of the Opera Cake

According to this version, Gavillon invented the cake in 1955, inspired to create a dessert whose every bite would encompass all its flavors. The chef's wife is said to have suggested the name "Opera" due to its resemblance to the stage at the Palais Garnier, the Paris Opera House.