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.

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.

A Jewish Apple Cake is a dense cake made with apples. Suspected to have originated in Poland, this delicious cake was well known in the tri-state area of Pennsylvania, New Jersey, and Delaware. The Cake is made with vegetable oil, unlike many American cakes, which are usually made with butter.

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.

A cake can remain doughy/uncooked in the middle while its burning on the outside when the temperature of the oven is too high. You will have to cook it at a lower temperature for a longer time to receive an even bake. If your pans are made of glass or dark metal, try lowering the oven temperature by 28 degrees.

Your cake is often subject to sinking in the middle due to various factors, including inaccurate oven temperature, excessive or insufficient leavening agent, overmixing of the batter, or premature opening of the oven door. Moisture loss or incorrect ingredient ratios may also play a role.

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.

The flesh and peel are packed with disease-fighting antioxidants and phytochemicals that may protect against breast and lung cancer. These disease-fighting nutrients work best when the peel and flesh are eaten together. Enjoy eating a delicious Honeycrisp apple plain or in this fall apple salad.

Why is my apple cake dry? ›

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.

Unlike pies, cakes have sweetness built into the definition. Instead of fruit, meat, or pudding, cakes are defined by ingredients like flour, sugar, eggs, and baking powder or soda. Cakes also lack the pastry crust topping common to various types of pie.

You can use any eating apples that are in season, or any that you have to hand, but my favourites are Cox's Orange Pippins and Braeburn apples for flavour.

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.