French Apple Cake - Easy - Recipe Winners (2024)

FAQs

What is the history of apple cake in France? ›

According to the Larousse Gastronomique, it was created by the sisters Tatin and democratized in their restaurant "Lamotte-Beuvron" in the 19th century. This apple pie is actually a derivative of an old Solognese speciality with apples or pears.

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.

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.

kind that would be made all over Ireland throughout. apple harvest season.

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 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.

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.

What Causes A Cake To Sink In The Middle? Using too-small tins, not mixing your wet batter right, or being too rough with the oven door often leads to a huge baking flop.

It could mean that the apple puree was slightly loose, which could have contributed to the damp texture of the cake. The apple puree should be quite thick and not too wet, so if Bramleys are used it may help to cook the puree until it has reduced and thickened a little.

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.

Is a Honeycrisp apple good for baking? ›

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

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.

Apple Cake Ingredients

Butter and Applesauce: This moist apple cake recipe uses a blend of butter and applesauce. Eggs: Three eggs lend moisture and help bind the batter together. Sugar: One cup of brown sugar add sweetness. Flour: All-purpose flour gives the apple cake structure.

The crumb in this cake is light, flaky and moist. It is NOT a sweet cake, which is why I think it has been so popular. The cake really gets most of its sweetness from the apples.

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.

According to food historians, the precursors to what we now know as cake (round cakes with icing) were first baked in Europe in the mid-17th century. Having access to more reliable ovens and ingredients such as refined sugar spearheaded the evolution of cake.