Yummy. Might make one of these for Thanksgiving, as my youngest & granddaughter do not like pumpkin pie. I was going to ask my youngest to make an apple pie, but these sound much better. Thanks, Jamie.
I am so impressed with your knowledge, commitment and artistry You should have an online baking show Would love to meet you in person someday But for now I enjoy the mixing and your posts and of course, you're so cute lol
Wonderful! We love apple cake. Lots of different apples in Minnesota. In fact we are making apple cake today for a birthday. Oh and also making caramel sauce to go with it. Love your Substack.
Jamie, I made the cake without sugar using Granny Smith homemade applesauce instead 1 cup instead of 3/4. It looked beautiful and tasted fabulous to me since anything sweet is awful in my mouth after chemotherapy in 2008.
My sweetheart said it was good, but he missed the sugar. He said, having a side of Caramel sauce for those who enjoy sweeter desserts would be good.
I worked extensively with apple growers at one time and even had more than 100 trees of my own for plant disease research purposes. I never knew this history. Never thought once about the Italian "mela" for apple.
Once again, you've filled in a lot of fun background along with providing a wonderful sounding recipe. Sounds like a good cold winter day project.
I made the French Apple Cake -- delicious! Moist and tender, with wonderful flavor, not overly sweet -- just right, in fact, served with a scoop of vanilla ice cream. I used a 3" high by 9" round spring form pan which worked well (anything lower would have been a disaster.) One thing I'd suggest is to quantify the apples (Rubinette, in my case) in terms of either weight or volume, as "6 apples" is a bit vague. I chose what I'd call an average apple size, perhaps 3" diameter, and the layers ended up being several slices tall, nearly to the top of the pan. Lovely, though -- thank you!
Yummy. Might make one of these for Thanksgiving, as my youngest & granddaughter do not like pumpkin pie. I was going to ask my youngest to make an apple pie, but these sound much better. Thanks, Jamie.
Jamie Do you ship to the states ? lol. I want to be shipped! Delishness
I am so impressed with your knowledge, commitment and artistry You should have an online baking show Would love to meet you in person someday But for now I enjoy the mixing and your posts and of course, you're so cute lol
Wonderful! We love apple cake. Lots of different apples in Minnesota. In fact we are making apple cake today for a birthday. Oh and also making caramel sauce to go with it. Love your Substack.
Jamie, I made the cake without sugar using Granny Smith homemade applesauce instead 1 cup instead of 3/4. It looked beautiful and tasted fabulous to me since anything sweet is awful in my mouth after chemotherapy in 2008.
My sweetheart said it was good, but he missed the sugar. He said, having a side of Caramel sauce for those who enjoy sweeter desserts would be good.
Ok! Thanks so much for this recipe!
Thank you Jamie.
I worked extensively with apple growers at one time and even had more than 100 trees of my own for plant disease research purposes. I never knew this history. Never thought once about the Italian "mela" for apple.
Once again, you've filled in a lot of fun background along with providing a wonderful sounding recipe. Sounds like a good cold winter day project.
I made the French Apple Cake -- delicious! Moist and tender, with wonderful flavor, not overly sweet -- just right, in fact, served with a scoop of vanilla ice cream. I used a 3" high by 9" round spring form pan which worked well (anything lower would have been a disaster.) One thing I'd suggest is to quantify the apples (Rubinette, in my case) in terms of either weight or volume, as "6 apples" is a bit vague. I chose what I'd call an average apple size, perhaps 3" diameter, and the layers ended up being several slices tall, nearly to the top of the pan. Lovely, though -- thank you!
Regarding the Latin word malum, you may be interested to know that apples and crabapples belong to the genus Malus.
Regarding the Latin word malum, you may be interested to know that apples and crabapples belong to the genus Malus.
Minimize cake in your life, which is nothing but empty calories.
If you want Apples and something French, gallette is the way to go.
https://sallysbakingaddiction.com/salted-caramel-apple-galette/
I learned so much about apples!
The cakes look amazing. I might just give baking a try. 😊