French Apple Cake
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Date: 2023-09-02
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Comments and reviews: 20
The
I made this for years for weeknight desserts or a weekend breakfast treat when I was married and my children were still small, except didn't use vinegar or rum and added a little cinnamon and nutmeg. I thought I created the recipe (sometimes w/one egg, sometimes two; sometimes with lemon juice or orange juice; sometimes with ginger instead of nutmeg, or part whole wheat pastry flour or oats, and sometimes with maple syrup, but I didn't know that it (minus the spices) was actually a thing! Of course, because it's always delicious) Thanks for sharing.
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I made this for years for weeknight desserts or a weekend breakfast treat when I was married and my children were still small, except didn't use vinegar or rum and added a little cinnamon and nutmeg. I thought I created the recipe (sometimes w/one egg, sometimes two; sometimes with lemon juice or orange juice; sometimes with ginger instead of nutmeg, or part whole wheat pastry flour or oats, and sometimes with maple syrup, but I didn't know that it (minus the spices) was actually a thing! Of course, because it's always delicious) Thanks for sharing.
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TheWhiteleather
Yay! That is a BEAUTY!
I usually use the Julia Child method and end up with a very tasty, very rustic looking cake. This fancier presentation is fantastic (and easier to cut and serve.
I served this to an actual French person who came to a dinner at my home. Not only did she recognize the dish. she actually knew it was from Child's book (Mastering The Art of French Cooking.
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Yay! That is a BEAUTY!
I usually use the Julia Child method and end up with a very tasty, very rustic looking cake. This fancier presentation is fantastic (and easier to cut and serve.
I served this to an actual French person who came to a dinner at my home. Not only did she recognize the dish. she actually knew it was from Child's book (Mastering The Art of French Cooking.
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Greg
Thank you Chef John. I just got my container of Ida Reds, my favourite apple. Ida Reds sit in storage for a year to ripen before they are sold. All of the bakeries around Toronto scoop them up and use them. They are amazing in fritters, pies, tarts, and just plain eating to keep that Dr. away. Great timing Chef as the first 3 will go into this recipe tomorrow.
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Thank you Chef John. I just got my container of Ida Reds, my favourite apple. Ida Reds sit in storage for a year to ripen before they are sold. All of the bakeries around Toronto scoop them up and use them. They are amazing in fritters, pies, tarts, and just plain eating to keep that Dr. away. Great timing Chef as the first 3 will go into this recipe tomorrow.
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Amanda
Overloaded with apples right now and this variation of dessert keeps coming up. I guess this video is the final straw I should make this.
Was going to make Malvern Pudding (first time, but guess I'll have to make this, too. Have you tried Malvern pudding before? It's - at a glance to my amateur eyes - similar to this cake, but custard.
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Overloaded with apples right now and this variation of dessert keeps coming up. I guess this video is the final straw I should make this.
Was going to make Malvern Pudding (first time, but guess I'll have to make this, too. Have you tried Malvern pudding before? It's - at a glance to my amateur eyes - similar to this cake, but custard.
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NelsonClick
RUM WHIP CREAM? You should be imprisoned! God that looks so good. You said it isn't heavy? I think I'm going to make this. Sold. I don't normally like apple dishes but since it doesn't have all the other spices in it I think I might like this. It looked easy. All the work is on the front end. Bake, cool, garnish, done.
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RUM WHIP CREAM? You should be imprisoned! God that looks so good. You said it isn't heavy? I think I'm going to make this. Sold. I don't normally like apple dishes but since it doesn't have all the other spices in it I think I might like this. It looked easy. All the work is on the front end. Bake, cool, garnish, done.
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David
Just the look makes this cake worth making! I like the idea of being the Chef John of something. What would happen if you didn't cut the apple pieces as small? Would there just be more mouth-feel of apple or would the apple be under-baked? Also, always wondered how time and temperature are calculated.
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Just the look makes this cake worth making! I like the idea of being the Chef John of something. What would happen if you didn't cut the apple pieces as small? Would there just be more mouth-feel of apple or would the apple be under-baked? Also, always wondered how time and temperature are calculated.
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Matt
Pro Tip: Always use Stroh 80 Rum for baking, especially with chocolate cakes or Apples. It's a flavoured rum and adds so much depth and spice in the direction of allspice and pumpkin spice to it. Just a cap though, or it will overpower everything and be extremely bitter.
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Pro Tip: Always use Stroh 80 Rum for baking, especially with chocolate cakes or Apples. It's a flavoured rum and adds so much depth and spice in the direction of allspice and pumpkin spice to it. Just a cap though, or it will overpower everything and be extremely bitter.
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Brinosaurier
This looks absolutely delicious. Also, and I don't know why, I especially enjoyed your commentary this time around. I always do, but there was just something special. Maybe because you love the cake so much; ) Thanks for the recipe, I will definitely try it!
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This looks absolutely delicious. Also, and I don't know why, I especially enjoyed your commentary this time around. I always do, but there was just something special. Maybe because you love the cake so much; ) Thanks for the recipe, I will definitely try it!
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Patrick
If you had left the cooling rack on top of the cake, then sprinkled the powdered sugar, you would've had the powdered sugar AND the provocative marks.
I've seen you do that on another cake recipe a while ago.
This recipe looks amazing: )
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If you had left the cooling rack on top of the cake, then sprinkled the powdered sugar, you would've had the powdered sugar AND the provocative marks.
I've seen you do that on another cake recipe a while ago.
This recipe looks amazing: )
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Dextar
if you listen to this with bone conducting headphones you literally can't hear anything cause every last letter drops out and there's almost no treble in the mix. seriously open your gate a little it cuts off your words terribly.
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if you listen to this with bone conducting headphones you literally can't hear anything cause every last letter drops out and there's almost no treble in the mix. seriously open your gate a little it cuts off your words terribly.
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food
I've been making this every apple season for years, and I replace some of the flour with almond flour and add almond extract instead of rum, then add slivered almonds with the sugar. Makes a mind-bogglingly good apple cake.
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I've been making this every apple season for years, and I replace some of the flour with almond flour and add almond extract instead of rum, then add slivered almonds with the sugar. Makes a mind-bogglingly good apple cake.
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Blic
Chef John's that dude. I've made so many of his recipes over the years and been inspired by even more of them, he really demystified cooking and baking and showed me the joys of cooking as a late 20s male
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Chef John's that dude. I've made so many of his recipes over the years and been inspired by even more of them, he really demystified cooking and baking and showed me the joys of cooking as a late 20s male
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Cookin'
Oh my! Looks so tempting! I also appreciate the tricks that you are always sharing with us, you are definitely the best chef. Thank you for sharing your recipes and talents with us!
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Oh my! Looks so tempting! I also appreciate the tricks that you are always sharing with us, you are definitely the best chef. Thank you for sharing your recipes and talents with us!
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Bob
Can't wait to block out the time to try this. If I can find a small bottle, I'll use Calvados instead of rum. Trying to improve on Chef John usually doesn't work. I'm trying it anyway.
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Can't wait to block out the time to try this. If I can find a small bottle, I'll use Calvados instead of rum. Trying to improve on Chef John usually doesn't work. I'm trying it anyway.
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Fran ois
the most main reason for removing the apple skin would be to NOT EAT all the chemical products that have been spryed on the apples.
Or buy biological apples: )
Cheers
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the most main reason for removing the apple skin would be to NOT EAT all the chemical products that have been spryed on the apples.
Or buy biological apples: )
Cheers
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Wendy
We've given these cakes to friends at Christmas for the last decade. I tried five or six different apple cakes, but once I found the French Apple Cake, it became the standard!
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We've given these cakes to friends at Christmas for the last decade. I tried five or six different apple cakes, but once I found the French Apple Cake, it became the standard!
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FunnyDougy
First he says you can't go wrong with more layers of flavor. Then 5 whole minutes later, what makes this cake so good is what's not in it. Did we just make a cake in 1984?
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First he says you can't go wrong with more layers of flavor. Then 5 whole minutes later, what makes this cake so good is what's not in it. Did we just make a cake in 1984?
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SS4Xanatos
Ever since your infamous Nipples of Venus episode, I've always secretly wondered if such an accident were going to happen again every time you bring out the mixer.
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Ever since your infamous Nipples of Venus episode, I've always secretly wondered if such an accident were going to happen again every time you bring out the mixer.
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TheDingledong4lyfe
This is such a great recipe for the start of Fall. I do wonder if changing the name to Freedom Fries Apple Cake would be more culturally sensitive, though.
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This is such a great recipe for the start of Fall. I do wonder if changing the name to Freedom Fries Apple Cake would be more culturally sensitive, though.
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Petalbook
Man, you know what would be a good substitution for this recipe? Kahlua in place of the rum. The bit of bitter coffee will contrast so nicely with the apples
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Man, you know what would be a good substitution for this recipe? Kahlua in place of the rum. The bit of bitter coffee will contrast so nicely with the apples
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