I made this recipe using Honeycrisp apples. It came out well. It is a light, tender cake loaded with apples and not very sweet. I think next time I would coat the apples in cinnamon sugar or apple pie spice with sugar and put a touch of cinnamon into the batter. I would put just a small amount of batter on the bottom before adding the apples so that the more throughly incorporate as part of the cake. I would also use beet juice to dye the apples red that you use on the top to make it more showy.
I lived for a year in France as a Rotary exchange student, with two different families who were both wonderful. That was nearly 50 years ago, and we are still in touch. Your reference to the rituals around meals, even daily family meals resonated. The main meal was at mid day. Everyone gathered in the kitchen to help prepare the meal. Everyone had their area of responsibility and expertise. Papa made the salad, with most ingredients gathered from the kitchen garden outside the door. Maman made the main course and side vegetables, we teenagers were responsible for the cheese tray, fruit tray and desert, usually a tarte using the fruit in season. Before I was promoted to desert, I set the table - a fresh table cloth, multiple plates set on top of each other for the five or six courses to come (the designated child removed the dirty plates after each course and diners would begin on the clean one below), a knife rest, a cloth napkin. It seems so luxurious now, but it was a daily routine.
I discovered Rubinette apples a few years ago in north central Indiana from a local grower at the farners market. I use them to make a filling for Apple Cinnamon rolls and freeze the filling so that I have it on hand. However, Rubinettes are apparently difficult to grow, and I may not be able to get them in the future.
Of the apples Jody recommended, the Braeburns would be a possible choice for me, as I have used them in pies. I'm planning to try original Winesaps. (Note, these are NOT traditional Winesaps or any of the other Winesap varieties.) I favor them for pies and for baking.
I have also used Jonathans in my filling recipe.
Most U.S. grocery stores carry only a few varieties. If you are fortunate enough to live near an apple grower, be sure to patronize them. In addition to one just outside our small town, there is one an hour away, and we make a pilgrimage there every year to pick up a half-bushel of original Winesaps for baking, Ever Crisps for eating, and a mixture of half-bushels of a variety of apples for applesauce and apple butter.
Thank you for this post, Jamie -- although I enjoy reading your recipe histories, it's always good to read some of your own history as well. I've made the French Apple cake before -- it went over really well. I'm going to try the Pear and Almond this week. Cheers!
"The real celebration is simply the act of gathering."
Right to the heart of this celebration for me! That, and the preparing of food for my family. But I do relate and love your concept of 'traveling lightly'.. Of being immersed (by choice) in another culture and other traditions. This holiday I am thankful for many things, including you, Jamie!
The apple cake sounds delicious, but we have a more limited apple selection and I have no idea what would meet the criteria listed here! Any other apple suggestions?
Hi MKK…some of the readers have left comments with excellent suggestions! Just use a flavorful apple that retains its shape somewhat and is full flavored. Avoid Granny Smith and I’d avoid baking apples (applesauce apples) like Canada. Find a good pie apple.
Apple Varieties with similar flavor and texture to Rubinette:
Honeycrisp: Known for its balanced sweet and tart flavor, juiciness, and very crisp texture.
Gala: Often grouped with Rubinette and Kidd's Orange Red, Gala has a good balance of sweetness and acidity.
Cosmic Crisp: A modern apple that is also a cross involving Honeycrisp, it shares its parent's balanced flavor and crispness.
Braeburn: This apple is known for its complex flavor that is a good balance of both sweet and tart.
Fuji: A very sweet and crisp apple that is a good choice if you enjoy the sweetness aspect of Rubinette.
Thank you so much, Jody! And I do love a Fuji!
I made this recipe using Honeycrisp apples. It came out well. It is a light, tender cake loaded with apples and not very sweet. I think next time I would coat the apples in cinnamon sugar or apple pie spice with sugar and put a touch of cinnamon into the batter. I would put just a small amount of batter on the bottom before adding the apples so that the more throughly incorporate as part of the cake. I would also use beet juice to dye the apples red that you use on the top to make it more showy.
I lived for a year in France as a Rotary exchange student, with two different families who were both wonderful. That was nearly 50 years ago, and we are still in touch. Your reference to the rituals around meals, even daily family meals resonated. The main meal was at mid day. Everyone gathered in the kitchen to help prepare the meal. Everyone had their area of responsibility and expertise. Papa made the salad, with most ingredients gathered from the kitchen garden outside the door. Maman made the main course and side vegetables, we teenagers were responsible for the cheese tray, fruit tray and desert, usually a tarte using the fruit in season. Before I was promoted to desert, I set the table - a fresh table cloth, multiple plates set on top of each other for the five or six courses to come (the designated child removed the dirty plates after each course and diners would begin on the clean one below), a knife rest, a cloth napkin. It seems so luxurious now, but it was a daily routine.
And I remember both of these deserts! Thank you.
Thank you so much for your comment and the beautiful memory. You are absolutely right. Happy Thanksgiving 🍁
I discovered Rubinette apples a few years ago in north central Indiana from a local grower at the farners market. I use them to make a filling for Apple Cinnamon rolls and freeze the filling so that I have it on hand. However, Rubinettes are apparently difficult to grow, and I may not be able to get them in the future.
Of the apples Jody recommended, the Braeburns would be a possible choice for me, as I have used them in pies. I'm planning to try original Winesaps. (Note, these are NOT traditional Winesaps or any of the other Winesap varieties.) I favor them for pies and for baking.
I have also used Jonathans in my filling recipe.
Most U.S. grocery stores carry only a few varieties. If you are fortunate enough to live near an apple grower, be sure to patronize them. In addition to one just outside our small town, there is one an hour away, and we make a pilgrimage there every year to pick up a half-bushel of original Winesaps for baking, Ever Crisps for eating, and a mixture of half-bushels of a variety of apples for applesauce and apple butter.
Thank you, Marliss, for your suggestions 🙏
Two great recipes! Thank you! And Happy Thanksgiving!
Happy Thanksgiving to you, Joanne
Thank you for this post, Jamie -- although I enjoy reading your recipe histories, it's always good to read some of your own history as well. I've made the French Apple cake before -- it went over really well. I'm going to try the Pear and Almond this week. Cheers!
Thank you so much, Doug! Take my recommendation and add a bit more pear slices than I did for the fruity flavor. Let me know how you like it!
My kind of fruit cake not that kind with citron!
Cortland or Jonagold might be a good choice.
"The real celebration is simply the act of gathering."
Right to the heart of this celebration for me! That, and the preparing of food for my family. But I do relate and love your concept of 'traveling lightly'.. Of being immersed (by choice) in another culture and other traditions. This holiday I am thankful for many things, including you, Jamie!
Thank you so much, Allison! You know how thankful I am for you 💜
The apple cake sounds delicious, but we have a more limited apple selection and I have no idea what would meet the criteria listed here! Any other apple suggestions?
Hi MKK…some of the readers have left comments with excellent suggestions! Just use a flavorful apple that retains its shape somewhat and is full flavored. Avoid Granny Smith and I’d avoid baking apples (applesauce apples) like Canada. Find a good pie apple.