GATEAU GATEAU

GATEAU AUX POMMES
À LA FRANÇAISE
(FRENCH APPLE CAKE)
3 DECEMBER 2023


For more years than I like to count (some time in the 1960s),
FRENCH APPLE PIE has been my go-to Autumn dessert.
So I thought I'd try . . . GATEAU AUX POMMES À LA FRANÇAISE
(a/k/a FRENCH APPLE CAKE)
which recipe showed up in my feed . . .

GATEAU

Yesterday, we were in ITALY,
today we're in FRANCE. I've not traveled this much
since 9/11 took the convenience & fun out of air travel.


Putting-it-all-together station . . .

GATEAU

Yes, JB is still watching (and singing) over my baking.
Somehow, having rum in this cake seems apropos,
as does the FRENCH aspect of this recipe.


Right off the bat, so to speak, I violate the recipe . . .

GATEAU

According to the picture, the sugar crust should be on top.
However, directions state to invert the cake.
So then I have to re-invert it?
That's too much handling of the product for my taste.
(Which is why I don't care for Cold Stone Creamery.)

Instead, I decide to use the springform pan and,
to be sure the gateau comes out in one piece,
I line the bottom and sides with parchment paper.

Sure I do!
Why do all the videos show the parchment paper standing so nicely?
I give up and just spray the pan's side with PAM™.
(Reynolds has a parchment paper now that stays flat.
Something else to buy & try, so you won't have to.)


Butter, rum, sugar & vanilla whisked into the whisked eggs . . .

GATEAU


. . . mixing in the flour . . .

GATEAU


The completed cake batter . . .

GATEAU


. . . adding the diced apples . . .

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(Too many? This is only two of the apples.)


The final mixure . . .

GATEAU


Almost ready for the oven . . .

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MERDE! I forgot to take pics after sprinkling with sugar,
before putting it into the oven!

Luckily, I remembered into only three minutes of baking . . .

GATEAU


Out of the oven . . .

GATEAU

Because I am using a 9" rather than an 8" pan,
I knew the cake would be thinner and the sides
more prone to burning,
so I used these I-forget-what-they're-called things to prevent that.


. . . and out of the pan, easy peasy . . .

GATEAU


Well, I'm not impressed. For the amount of work,
I'd rather have the FRENCH APPLE PIE.

Neal said: I have to agree;
for the amount of work I think pie would've tasted better.
Though the cake was not bad,
it just didn't have much zing without whipped cream.

To which I replied: Far as I'm concerned,
we could just have the whipped cream.


THE RECIPE I USED

GATEAU GATEAU

BONUS FEATURE: FRENCH APPLE PIE RECIPE I USE
FROM BETTY CROCKER™ COOKBOOK

FRENCH FRENCH


MONKEY BREAD MUFFINS HERE


GATEAU GATEAU GATEAU GATEAU