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.

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.

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.

According to New England Today, the best apples for baking are firm-tart apples, and firm-sweet apples. Firm-tart apples are apples like Granny Smith, Esopus Spitzenburg, Northern Spy, Ida Red, and Pink Pearl. Firm-sweet apples are Ginger Gold, Golden Delicious, Jazz, Jonagold, and Pink Lady.

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.

The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens. During the reign of Pepi II from BCE 2251 to 2157, bakers mixed up a wheat dough for flatbread and filled it with honey and milk. The dough was poured into two pre-heated copper molds that fit tightly together.

Problem: My cake is very dense.

This could be because the cake mixture didn't have enough air beaten into it or perhaps eggs were added too quickly and curdled. Another reason could be that there wasn't enough raising agent.

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.

Taste a few good rums and decide what you like. Sometimes a very rich rum brings more flavor while a light rum is more subtle. Goslings and puss*rs are rich rums that have more rum flavor, while Bacardi Gold is much lighter. Myers's and Cruzan Blackstrap are among the darkest and richest rums for baking.

A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.

How many apples is 3 cups? ›

1 pound of apples will make about 3 cups sliced or cubed. 4 tennis ball-sized apples weigh about a pound.

Winesap was a popular apple in the United States until the 1950s. It stores well, and its decline in popularity has been attributed to the development and increased use of controlled atmosphere storage which allowed a wider variety of apples to be sold over the course of the year.

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.

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.

At some point around 1789, when being told that her French subjects had no bread, Marie-Antoinette (bride of France's King Louis XVI) supposedly sniffed, “Qu'ils mangent de la brioche”—“Let them eat cake.” With that callous remark, the queen became a hated symbol of the decadent monarchy and fueled the revolution that ...

According to the food historians, the precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century. This is due to primarily to advances in technology (more reliable ovens, manufacture/availability of food molds) and ingredient availability (refined sugar).