This French Apple Cake Is the “Perfect Fall Dessert”—And It Has a Secret Ingredient
Apple pie has some serious competition this fall.
Chef John
French apple cake is a classic in France, but it deserves a much bigger place in American homes—especially during autumn when apples are at their peak. This dessert has all the coziness and rustic appeal of an apple pie or apple tart, but in a decadent, custard-like cake.
What Is French Apple Cake?
The exact origins of the French apple cake, or “Gâteau aux Pommes,” are tough to trace, but the dessert is deeply rooted in French culinary traditions, where baking with seasonal fruits is common. Chef John’s take features diced Honeycrisp apples (skin on) and dark rum for a richer flavor. However, you won’t see any of the classic fall flavors like cinnamon, nutmeg, and allspice in this cake—and to be honest, you won’t miss them. The sweet apples, balanced by the dark rum, deliver all the fall flavor you need.
“You can't go wrong with Chef John, but this time he even out did himself,” says one Allrecipes community member. “This cake is elegant and full of unexpected flavors. The rum really sets off the apple, although you can't quite identify it.”
However, there is one special addition Chef John uses to take this classic cake up a notch, and it brings in even more apple flavor (as well as a touch of tartness).
The Secret Ingredient in Chef John’s French Apple Cake
While Chef John follows a traditional recipe in many respects, he adds one ingredient to the apples that’s rarely seen in French recipes: apple cider vinegar.
Tossing the diced apples in just two teaspoons of vinegar will prevent the fruit from browning, and it will also brighten the flavor. The vinegar’s acidity and tanginess helps balance the richness of the cake. This tip can be used for almost any recipe where baking apples is involved, but it certainly pays off here.
“When it comes to flavor, you can’t have too many layers,” says Chef John.
More Tips for French Apple Cake
Peeling the apples is considered by many the classic way to make this dessert, so if you have the time and patience, give it a try. It will give the apples a chance to soften and combine with the cake batter even further, giving you a delicious, tender bite.
Make sure to start with softened butter, or whisking the butter with the sugars will be a nightmare.“Sometimes nightmares are interesting,” says Chef John. “Doing this with cold butter will not be interesting. It will just be annoying.”
Don’t be afraid to use a different variety of apples. While Chef John uses only Honeycrisp apples to make his cake, using more sour or sweet baking apples (or a combination of both!) is an easy way to adjust the flavor to this dish. Some great options include: Braeburn, Cortland, Jonagold, Granny Smith, and Pink Ladies.
No matter if you serve it warm or at room temperature, giving the cake a sweet finish will take it over the top. Vanilla ice cream, salted caramel sauce, or even a dusting of powdered sugar all make delicious pairings for the simple dessert. One Allrecipes community member recommends pairing it with Haagen Dazs dulce de leche ice cream, while Chef John opts for a dollop of rum whipped cream. You really can’t go wrong.
“This humble, but amazing, French Apple Cake is my favorite,” says Chef John. We have no doubt it’ll become a fast favorite in your house, too.
Read the original article on All Recipes.
