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French Apple Cake(Cook's Illustrated)

French Apple Cake(Cook's Illustrated) created by lnaalba_9269645

The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted. I have not made this yet, but with the too oily review, I went on line and looked at others who have made this and what they said. Some of them have also had this same problem, but note some had also changed to 2% milk. This might have also affected the batter. Other say they did not have this problem. One advised this might been because he had gotten the oil to emulsified into the batter using an immersion blender. They bakers with the too oily cakes advised they will cut down the oil to 1/2 cup add 1/2 cup apple sauce if they make again. Note this is more cutard like then a normal American cake texture.

Ready In:
1hr 39mins
Serves:
Yields:
Units:

ingredients

directions

  • 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.
  • 2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
  • 3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
  • 4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
  • 5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 1/4 hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.
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RECIPE MADE WITH LOVE BY

@Coppercloud
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@Coppercloud
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"The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted. I have not made this yet, but with the too oily review, I went on line and looked at others who have made this and what they said. Some of them have also had this same problem, but note some had also changed to 2% milk. This might have also affected the batter. Other say they did not have this problem. One advised this might been because he had gotten the oil to emulsified into the batter using an immersion blender. They bakers with the too oily cakes advised they will cut down the oil to 1/2 cup add 1/2 cup apple sauce if they make again. Note this is more cutard like then a normal American cake texture."
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  1. adavamp
    Like many others, I must agree the cake was crazy oily. I don't tweak recipes the first time I try them but was really hesitant to use the 1 full cup of oil called for in the instructions. I have read other reviews on different sites where people accidentally left the oil out and it still was moist. I will try again but reduce oil by half. Cake was still tasty, but I dont want to serve guests a cake in a swimming pool of oil.
    Reply
  2. ilyssa.davidson
    I almost did not make bc of the bad reviews but then i saw good reviews on CI website. It was delicious and perfect and could have been from a french bakery. Sometimes when recipes are reposted they are tweaked - follow recipe from CI website and watch ATK video on you tube and try again. It is worth it especially considering how easy it is.
    Replies 1
  3. Thomas D.
    I made this two years ago for Easter, and it was terrific. It was beautiful, elegant and had great flavor and texture. I recently made it again in preparation for Easter (planning to freeze for a week), and something didn't seem right. It was seeping oil and looked like a wet sponge. I decided I'd better taste it and make another if necessary. It was tasteless and unctuous. Amazingly it lacked sweetness despite a full cup of sugar. I made it again -- same result. Now I'm completely confused. I've pored over the recipe trying to find a small step that I've missed, but I don't see it. I've made many cakes with large amounts of vegetable oil, and they have always turned out moist and tender. But something is wrong here. I can't seem to recreate the magic of my first attempt. I wish there was a way to communicate with CI to get feedback from their kitchen staff, maybe there is something here that we are all missing.
    Reply
  4. athena.interact
    I'm not sure what the other reviewers are talking about. This cake was a perfect blend of textures/layers. I used canola oil, not crisco and only excluded the liquor because I didn't have it on hand.
    Reply
  5. Clevergirl7
    Before you do anything, watch a couple of videos or read about leak proofing a springform pan. Next, read these reviews, and consider making modifications. One I will certainly make in the future, is cutting back on the oil. This was very oily. I'm gonna give it another try.
    Reply
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