With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.
Get ready to enjoy a piece of this melt-in-your-mouth French Apple Cake. It's so good and step-by-step photos teach you how to bake this delicious cake recipe.
A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a sign…
A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a sign…
Buttery Cake filled with chunks of apples and baked till perfection. A slice of French apple cake with a cup of tea is heaven just like my french almond cake. Super yummy cake made using a buttery rum flavoured cake batter and fresh apples. Both of them merged together to create this amazing cake. Learn how to make the best apple cake with step by step pictures and video.
If you are looking for an apple cake with brown sugar and warming spices, this isn’t the one. (This is.)If, however, you’re looking for a buttery, almost custard-like cake with only a teaspoon of v…
French Apple Cake is more of a crustless tart than a cake with a lot of apples held together with a little bit of batter.
Easy recipe for the soft and moist traditional French apple cake (For a 8 inches / 20 cm round cake pan - about 8-10 slices)
A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a sign…
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
Chef John's French apple cake is absolutely delicious and easy to make with Honeycrisp apples for the perfect fall dessert.
How to make French Apple Custard CakeIngredients:CakeLightly butter a 22cm (9 inch) cake tin and line base with baking paper1/2 cup plain (all purpose) flour1/2 cup caster sugar1 tablespoon baking powder1/8 teaspoon fine salt2 teaspoons vanilla extra
This French apple cake recipe will have you exclaiming, "Where have you been all my life?!" It's soft and fluffy, yet creamy and luxurious. You'll never need another apple cake like this adapted Milk Street French apple cake.
Barely adapted from Dorie Greenspan on Epicurious
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a sign…
This simple, traditional French cake is made with a rum-based batter and is studded with chunks of sweet apple.
Mixed in one bowl this French Country Apple Cake bakes up with a custardy middle filled with apples and a crackly walnut and sugar topping.
This is a wonderful, little-black-dress type of dessert. Everyone should have this in their repertoire. It goes together quickly, it’s comfort-food delicious, it keeps and it’s more t…
Easy recipe for the soft and moist traditional French apple cake (For a 8 inches / 20 cm round cake pan - about 8-10 slices)
A super moist French Apple Cake. Serve cold or warm with cream or ice-cream!
I wanted to share with your one of the easiest cakes that I love to serve for a quick and simple dessert during the apple season : the classic French Apple Cake.
Delicious classic French Apple Cake with a twist.
A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a sign…
This French or Normandy apple cake is a rustic beauty. Made with the goodness of six apples held together with a judicious amount of light vanilla scented cake it is also a cake that contains just a modest amount of oil and yet against all logic, tastes buttery delicious! And in a typical NQN fashion, I do a little twist on the classic Normandy Apple Cake by adding a little custard to it. I called this gorgeous cake Odette.
French Apple Cake – this soft and moist cake with rum and pieces of juicy apples and sugar topping is perfect for those who like simple, but delicious recipes. After hot summer time and summer treats, it is time to move to fall recipes and apples are the first thing that comes to my mind when I think about early fall.
This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso caramel sauce.
Ich wollte mit dir einen der einfachsten Kuchen teilen, den ich in der Apfelsaison gerne als schnelles und einfaches Dessert serviere: den klassischen französischen Apfelkuchen.
This gorgeous recipe by award-winning cookbook writer Dorie Greenspan, is a deceptively simple and delicious Apple Cake from her cookbook, "Around My French Table". Full of entertaining stories, memories, and insider tips on French culinary customs, Greenspan shares dishes she gathered over years of living in France. Inspired by a recipe by her friend Marie-Hélène Brunet-Lhotse, Greenspan watched her in her kitchen, in the hopes of nabbing a recipe by observation, but found it impossible. "Like so many really good cooks, Marie-Hélène starts off with a set of ingredients, but, once she starts mixing, stirring, boiling, baking, or sautéing, she makes so many mid-cooking adjustments that you just have to throw up your hands and content yourself with being the lucky recipient". "And so it was with this apple cake, which is more apple than cake, rather plain but very appealing in its simplicity: the chunks of apple make a bumpy, golden top, and so satisfying that we all went back for seconds. Despite knowing that it was futile, I asked for the recipe, and, of course, Marie-Hélène didn't really know" — "It's got two eggs, sugar, flour, and melted butter - oh, and rum," she said. "I mix the eggs and sugar together and then I add some flour, some butter, some flour, and some butter." When asked how much flour and butter, Greenspan got a genuinely apologetic shrug, and when asked what kind of apples she used, the answer was, divers, or different kinds. Thank goodness Greenspan was so tenacious, for she succeeded in transcribing Marie-Hélène's sensational recipe for us all to share for evermore. Dorie Greenspan Dorie Greenspan's celebrated cookbook 'Around my French Table' French Apple Cake Serves 8 Adapted from Around My French Table by Dorie Greenspan 3/4 cup all-purpose flour 3/4 tsp baking powder 1/4 tsp salt 4 cups mixed apples, such as Fuji, Golden Delicious, or Gala 2 large eggs, at room temperature 3/4 cup sugar 3 tbsp dark rum 1 tsp pure vanilla extract 1/4 tsp ground cardamom 3/4 tsp finely grated lemon zest 1/2 cup unsalted butter, melted and cooled to room temperature Crème Chantilly: 1 cup whipping cream 2 tbsp icing sugar 1 tsp vanilla extract Preheat the oven to 350°F and adjust the oven rack to the centre of the oven. Using some of the melted butter, brush the inside of a 6 or 8-inch springform pan and place it on a baking sheet. Whisk the flour, baking powder, and salt together in small bowl and set aside. Peel and core the apples, then dice them into 1-inch pieces. In a large bowl, beat the eggs with a whisk or electric mixer until they are foamy. Add the sugar, rum, vanilla, cardamom, and lemon zest and whisk to blend. Add in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and smooth out the top with the spatula. Place the cake on a baking sheet and bake for 60-70 minutes for an 8-inch cake or about 2 hours for a 6-inch cake, until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. Transfer to a cooling rack and let rest for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it. Carefully remove the bottom of the pan and turn the cake onto a serving dish. Using a whisk or mixer, whip each of the crème chantilly ingredients together until firm peaks are formed. Spoon the cream into a bowl and serve with the cake.
Easy recipe for the soft and moist traditional French apple cake (For a 8 inches / 20 cm round cake pan - about 8-10 slices)
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
Barely adapted from Dorie Greenspan on Epicurious
Adapted from Around My French Table by Dorie GreenspanDorie doesn’t specify any type of apple but instead advises that you should use a mix of them. I don’t know what kind mine were since Romain brought them to me. The rum is really a great flavor in this cake, but if you’re avoiding alcohol, you could double or triple the vanilla to compensate. I also like this recipe because you can make it with ingredients easily on hand. Being American, I was tempted to add a dusting of ground cinnamon to the apples, but then it wouldn’t be authentically French. Hence I often decide to add a dollop of crème fraîche alongside, but it's wonderful just as it is.The original recipe uses a springform pan but if you don't have one, you can use an 8-inch (20cm) cake pan, buttering it well and lining the bottom with a circle of parchment paper before adding the batter. I've also make it in a 9-inch (23cm) cake pan and it works well, although it won't be a high.
French Apple Cake is more of a crustless tart than a cake with a lot of apples held together with a little bit of batter.