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.

However, it is in the traditionally agricultural West Country of England that apple cakes have been raised as culinary symbols of their counties, such as Dorset apple cake, Devonshire apple cake, and Somerset apple cake.

One of the latest cake trends in vintage cakes or Marie Antoinette cakes. Think a pastel aesthetic with lashings of buttercream swirls and frills. Unashamedly feminine and almost too pretty to cut, these stunning cakes are delightful as they are tasty.

Linzer Torte is the world's oldest known cake and is named after the Austrian city of Linz. It has been documented as early as 1696. Its oldest recipe is listed in a 300-year-old cookbook!

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.

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.

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.

What are the best apples for a cake? ›

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.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

About Apple Cake

This Apple cake is a basic recipe made using butter, sugar, eggs, vanilla, flour and apples. As a bonus touch this cake has a dash of rum.

Its name is derived from gale, which means flat in Norman, where this tart originates from. Normandy also happens to be the apple growing region of France.

Made by stacking layers of flat, cookie-like dough separated by a filling of reconstituted dried apples, apple stack cake has its roots in pioneer era Appalachia, where apples were plentiful and sorghum was a common crop for use as a sweetener when times were lean.

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.