And I couldn’t help myself and added cinnamon to the recipe. *wink*, Great read today & this cake will be on our Thanksgiving menu (we are giving thanks for living in Paris). Ah, the elusive étamine. I made Dorie’s Pumpkin Stuffed With Everything Good this weekend from the new cookbook and it was delicious. I know you said the rum is “vital” but I think I’ll substitute Calvados for the rum – even *more* French, yes? Reply, Lovely cake, heavy but not dense. ;-). This is my first post here; I’m just writing to thank you for your blog– every recipe I’ve tried has been wonderful (and, wonder of wonders, realistically achievable for the frazzled home cook). Recipe by David Lebovitz. thanks. I do have several adorable 11cm springforms, which habitually produce a variety of tiny cheesecakes, tortes and the like. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula. Excellent. Yes! Pound cakes also tend to take forever in the oven. so sad. Before Luisa moved back to Germany a few years ago, in New York, she was a noted cookbook editor, so the recipes are well-written and carefully explained. Thank you so much for the recipe. Add the sugar and salt and mix until the almond paste is finely broken up. https://deliciouslydirectionless.com/david-lebovitzs-apple-spice-cake Thank you – and Dorie – again! I made it again with apples. Great minds…I am not a fan of rum or rum flavored things, so I used Calvados and it was delicious. The small bit of rum brings out the most amazing flavor. That worked pretty well. http://bit.ly/e4APY6. Wonderful recipe! Cinnamon ice cream would be lovely. AJ: I know, I was going to try it without and when I realized it, I understood how important it was. Thanks also for restraining me from adding the cinnamon (how did you know I was reaching for it?). Got a recipe for creme fraiche? Through much trial and error do I discover the proper cooking times for my itty bitty army. Refrigerated. I love the cakes one finds in France and Germany and this one helps me not miss them ! The first time I made the recipe as written. Result: fabulous. What a lovely, simple recipes this is – one that is sure to find a spot on my table. I love the simplicity and it looks absolutely delightful. Fun post – my experience in 90% hit and 10% miss with customer service in Europe and I always use my awful French and 90% of the time it elicits smiles (and an English answer). Flavor is often secondary. I will try and report back. I’ll have to give both a try. And where I am often hardened and resigned, and sometimes cry in private, she manages to see the good in everything and is always happy and beaming. (And yes, there’s a guide at the end of the book for how to pronounce everything.) It was a huge hit and the star of the party. I searched for Mandelpaste online but couldn’t find it, so I used marzipan (200g, Penny brand) instead. Tags: almond paste apfel apple cake apricot jam Classic German Baking heirloom apples kuchen Luisa Weiss marzipan, Looks delicious. I pre-ordered Dorie’s book and the apple cake was the first thing I made. Sadly it fell apart when I tried to flip it out of the pan. Needless to say, if it’s fine by their standards, it’s more than fine by mine. It’s raining and cold here in San Diego, so I decided to stay in and bake this. And yes, the cake is so very good, and so quick and easy. I tend to find all the quirks and report on the sardonic side of things, which for some reason, always find their way into my life. I would still go back there because the fabric selections are just beautiful. Thank you Luisa and David for this recipe and I hope you are enjoying your NYC event tonight! Thanks for this fabulous and relatively healthy dessert recipe. What are some substitutes for the butter liquid? Yum! My Dad is GF and this would be perfect for Thanksgiving. I still have a heck of a time finding it down here. In the United States, I like Love 'n Bake, but the tubes and packages of it sold in supermarkets (such as Solo or Odense brands) are generally of good quality, too. i promise i’ll be forever faithful. At 1:10, mine came out well browned — next time, I’d start checking it at the 1 hour mark, or maybe a little earlier. Reply, Thank you for the print recipe option. It is twice as good the next day. 22 thoughts on “ French Apple Cake ” Caitlin October 10, 2018 at 9:54 am. Storage: The cake will keep for up to three days covered. From Dorie Greenspan's Around My French Table. We’ve just had basketful of apples over the weekend from an old farm just outside of town! What is important is kneading the melted honey and sugar into the dough while it is still quite hot – makes it easier to work with. I can totally sympathise with your dealings with Paris natives, I live on a small island off the coast of Brittany and I can tell you the people here would give Parisians a run for their money in terms of being downright difficult. Consistency was very soft, so I broke it up into pieces instead of grating it, and it eventually mixed into the wet ingredients. Thanks goodness, there is that Big A on the web, where I was able to mail order a French mold from the States. I passed the warm apricot jam through a sieve and added 1/2 Tbsp of brandy to thin it. Fortunately painted on the walls of the fabric store, in very large block letters, were the words “Pas d’échantillons!” (“No samples!”) which I pointed out to him—and we both had a good laugh. I had two slices last night and it’ll probably be my breakfast today. Is there a substitution I can use in this recipe? Fuggedaboutit. Then, my French boyfriend welcomed his friends from Normandy and they were gobsmacked. Reply. Coincidentally I also just made this cake before looking at your blog and agree the rum is crucial. It taste fabulous! It is littered with post-its marking all the recipes I plan to do and this is one of them! I like being nice, so I guess people will just have to think I’m not too bright. I’d like to give it a try with calvados in place of the rum…, I have her book and I really like it. It’s been carted to the home a neighbor who’s husband was dying of cancer, been requested by a friend at a distant park who was looking for a going away cake, and been served cold as my sweet husband’s breakfast. These photos are amazing and every time I come back to this blog it makes me want to go back to Paris all over again. Done. I cannot wait to try out this lovely recipe! Your recipes are always amazing so I’m going to make this one instead now :) I think I’m also going to have to order Louisa’s book as a Christmas present for myself – I love German baking so much and any book that appreciates it gets my approval! Do you ever wonder (I do) if a rude person gets to the end of his day, reflects on the rudeness, and is proud of himself? Delicious. Thank you for posting this! it’s such a vital word in the French Daily Life!!!! I am also hardened and resigned (if not a bit bitter at times), but perhaps it is just November, because I seem to be having a difficult month French-wise. Yes in German is ja. No worries. I can’t wait to get my hands on Dorie’s cookbook. Most marzipan is meant for modeling, so has more sugar (and sometimes glucose) added, to make it more pliable. Maybe I should give this apple cake a go…. Reply, Luisa’s book regarding her time in Berlin is still my favorite one with original German recipes and her heartbreaks included. What a lovely and simple recipe. I do agree about the difficulty of finding cheesecloth and bring mine back from usa visits. The rum really does give it that something extra. Wonder if nature did that or if they were artlessly arranged by human hands? For the holidays, there’s Christbrot, a Christmas Bread that’s a much easier take on Stollen. They also help us relive wonderful memories of trips to Paris and plan future ones. Reply, How does this compare to the French Apple cake. It’s a great breakfast cake to enjoy with a cup of tea. & I added a sprinkling of coarse sugar on the top (because we bakers can never just leave the damn thing alone) — it came out nice and sparkly, and my co-workers were very pleased. Reply, absolutely delicious, this recipe may have ended my search for the “perfect apple cake”. I only had 50 grams, but it wasn’t lacking in sweetness at all, I guess because the apples were quite sweet as well. 5. “Pas échantillons!” – I had a good laugh as well. About the cake – I will try baking your French apple cake this week while apples are in season. I am so impressed, I love cakes like this. The third time i made it I sprinkled the bottom of the pan with brown sugar, added a tiny bit more rum and baked for an additional 10 or 15 minutes . The fellow was so unhelpful that I actually said to him, “I hope one day, if you ever move to a foreign country, that you don’t come across people that are so unhelpful, too.” That said, I have been there and had decent service. For something sweeter, I often bake this caramel-glazed applesauce cake. I considered trying it with raw cane sugar next time, but if you do try it with another sugar, I’d be interested in hearing how it turns out. My first bakeries were the German ones in the East 80’s of Manhattan- filled with little sculpted marzipan figures and linzer tortes! I will bake that cake tomorrow night & report back! dorie's apple cake Dorie Greenspan's Apple Cake. Oh dear, I have no experience with GF flour, but I think it’s worth trying out! It had so many apples that I was convinced I made it wrong. :). No springform pan so I made it in a non-stick fry pan that measured 10 inches at the rim, it tipped out onto a rack after cooling just fine. Do you think I can substitute almond butter for the almond paste and some of the butter? I’ll be in Paris next month and I’ll save a place at the table for you — but I also want to stroll around town and nibble pastries here and there because, as you said, that’s the most fun. (She agreed.). Reply, I made this today. I used honeycrisp apples. Scrape the batter into the prepared pan and smooth the top. I’m one happy gal. Reply, Wow – what a delicious looking cake ! This is a very typique recipe of Dorie’s: not a lot of ingredients, relying on no special techniques or hard-to-find equipment (like, say…regular cotton muslin in an enormous six-story fabric store), but producing simply spectacular results. Reply, Seconding appreciation of the print feature! It had sliced plums and a sour cream topping. It’s such a joy to read and I love your sense of humor ! Reply, Thanks – I’ve done it in the past and not found issues, but…. However while you wait, you can feast on her recipes, just like I’m doing. I've not done it but it takes a very powerful machine (food processor) to get it as finely ground as purchased almond paste. Although I do sometimes get the last word in around here: When I did find the étamine and mentioned to the salesclerk I was going to make Apple Jelly with it, he told me that if he sold it to me, I had to bring him an échantillon (sample). how yellow and rich that creme fraiche looks. I made the apple cake for my family – we all loved it (served with vanilla ice cream). Super easy and a mega-hit. Thanks! You also can’t consolidate your purchases from other floors. I wondered how the big apple chunks would bake, but they did just fine, and added to the rustic texture. Grazie David! The bars are basically delicious little handheld versions of a bigger apple cake like this one. A German apple cake was one of her specialties. Peel and core the apples. Thanks. Reply. Dice the other two apples into 1/3-inch (1cm) cubes. I made this yesterday. I’m afraid it says something about a typically German impulse to lecture (or is it just me? But as you’ll see if you flip through the recipes in Around My French Table, everyday French cooking doesn’t depend on fancy equipment and most dishes aren’t meant to be followed to the letter, but are actually quite forgiving. I relate totally to your customer service dealings here in Europe. Grrr lol. Slice two … It was delicious but I found grating the almond paste to be tedious. I will be making this cake this week to serve to my friend from Alsace! It turned out perfectly, even looking more or less like the lovely cake in your photo — a big achievement for me. It does not come out as super-fine as store bought, but you can control the sugar quantity and it is much less expensive when making it at home. Reply, I loved her ‘romance’ Berlin book tremendously, meaning I actually read it from beginning to end, and yes her recipes are very much real German. I’ve already made it twice! It’s just a struggle sometimes to get there…. I love those for eating…they’re my favorite apple in France. Thank you for the perfect inspiration at the perfect time. I had them in crates on my roof and those were the last of ’em. https://www.davidlebovitz.com/dorie-greenspan-french-apple-cake-recipe Her blog and prior books helped me to connect with my German roots again. Reply, My husband saw this recipe and asked me to make the cake for our dinner party last evening. https://www.davidlebovitz.com/french-apple-pie-recipe-tart-nick-malgieri I shall check out the book, make the cake and then some. Is there a good way to remove this from the pan, for presenting and serving? And for the few that might pose a challenge, like spiced plum butter and quark, she gives recipes on how to make them yourself. Given the large amount of apples, I didn’t know if they would get mushy if frozen. I would have omitted the rum but won’t based on your suggestion regarding its importance in this recipe. Since the top is very moist, it’s best to store it under a cake dome or overturned bowl. 4. The grandkids want to know when I’ll serve it again. He now lives in Paris, and takes every photo, tests every recipe, and writes every blog post himself! I must try this cake and finally order the book. Just made the cake this morning. I made lots of almond butter in my food processor the other day. Thank you for sharing this recipe. Fuming. It´s really great, and for me, it´s apple season all year long anyway. 5. 8. I’m sorry I am going to miss you in New York. 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