Mostly Apples Apple Cake
A creamy, custardy French-style apple cake packed densely with sliced apples and coated with almonds
RECIPE: Mostly Apples Apple Cake - King Arthur Flour
- Thread starter gayr
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RECIPE:
Paul, you are welcome.....
Looks delish! Granny Smith are my baking applesMostly Apples Apple Cake
A creamy, custardy French-style apple cake packed densely with sliced apples and coated with almondswww.kingarthurbaking.com
I do use them successfully for the Marie-Helene, but am very gentle and the pieces are large. It's just worth if for me, for the flavour.
Well, it should work then.....Macs are a favorite of my husband above all other apples....hope you enjoy the recipe when you try it...
Gay is right. MacIntosh break down completely during baking for any length of time. That is why they are perfect for applesauce if you want a very smooth batch with almost no work. Empire apples is a cross breed with MacIntosh and Red Delicious if that is available. It would hold up better.
And Gay, if you are hitting the reply button within a post, you can type within the box that is created. It looks like the copied text completely fills the block, but it's ready to be typed in.
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Honey Crisp (most $$--I don't waste $ on baking with these, but excellent taste), Pink Lady, Envy.
Granny Smiths have gotten very bitter...they used to be crisp and tart. Now they just come across as bitter to me.
Honey crisp. I don't know squat about other apples. Honey crisp goes on sale about every 3 weeks here.
I took a bite and these were tart but nice really. So I did not add more sugar. I was making this with my youngest daughter after the turkey was in the oven. In the middle of it I realized I had forgotten to get the almonds THEN realized all of my baking powder was MIA. So I ended up subbing lemon juice and baking soda for the baking powder and I had some chestnuts that I subbed for the almonds. I ended up really enjoying this. The apple held form but was perfectly cooked for a dessert and was slightly tart and the cake overall was a nice "not too sweet" which I like.
Lucky you! Honeycrisps were $3.98/pound here...I weighed ONE and it was 1/2 pound. And this is apple country...there's an orchard in this town and an area called Apple Valley about 20 miles south of Asheville that is one orchard after another. I can't figure it out.
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Well done! Clever adding lemon juice to active the baking soda. When I looked down and saw my baking powder was expired A YEAR EARLIER, I got in the car and went to local Dollar General store. Of course, they didn't have any. So that meant a 20 mile round trip to regular store. Can't say it was worth it, so I'll remember your trick next time. Of course, now I have to wait 2 years for this new can to be seriously out of date.
I went online searching for baking powder substitute. Cream of Tartar/Baking Soda was first option I found but that also was MIA. But then found the lemon juice option which did the trick. I do also have an incriminating photo of one of my daughter's pantry full of my spices and I've been really bummed lately because both of my chinois are missing and these are crucial for my broth making...
So I bought the big and crunchy Macs all set to try this different method. Then I went out of commission. For weeks the poor things sat in the fridge getting soft and watching all the neighbouring pears die completely. Finally 4 weeks later, I pulled out the apples to find that some were unusable fully or in part, and I decided to make the chunk method instead but using the new recipe. The apples were just fine, but honestly, I prefer the MH recipe that involves rum instead of almond extract. It's just a more comfortable flavour combination for me.
I read on the KA site that the new version is meant to become an apple custard but I'm fine with finding chunks of apple in the cake instead. And yes, Macs worked perfectly and still maintained their integrity as chunks. I tend to call this .... apples held together with a bit of batter cake.
(I bake it in a savarin pan to avoid any muckiness in the centre.)