French Apple Cake - Easy - Recipe Winners (2024)

FAQs

What is a secret ingredient for cakes? ›

When it comes to baking moist and delicious cakes, you might be surprised to learn that mayonnaise can be a secret ingredient worth considering. Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake.

Why Did My Apple Cake Fall Apart? 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.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

A petit four (plural: petit* fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer. The name is French, petit four (French pronunciation: [pə.

USE VEGETABLE OIL

While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.

Breads, cakes, cookies, and nearly all baked goods require a leavening agent. These are the key ingredients that make a cake rise. There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast).

Room Temperature Butter / Don't Over-Cream

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

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.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

How long does apple cake last? Freshly baked apple cake can last up to 3 days at room temperature. If you store it in the fridge, it will keep well for about 4-5 days.

Why is my apple cake not cooking in the middle? ›

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.

What Causes A Cake To Sink In The Middle? Using too-small tins, not mixing your wet batter right, or being too rough with the oven door often leads to a huge baking flop.

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.

It's no secret that the French take their desserts very seriously! More than just cake and buttercream, French cakes can contain layers of meringue, pastry cream, mousse, pâte à choux, puff pastry, whipped cream, jam, ganache and more.

It's just two sheets of dough fitted into a cake pan, filled with a meltingly tender mound of sautéed apples along with raisins or currants, then covered and baked. Once cooled, a slick of icing is spread over the top and left to firm up before diving in.

"Let them eat cake" is the traditional translation of the French phrase "Qu'ils mangent de la brioche", said to have been spoken in the 18th century by "a great princess" upon being told that the peasants had no bread. The French phrase mentions brioche, a bread enriched with butter and eggs, considered a luxury food.