Made this today as written-absolutely delicious! It took almost 55 minutes in a 9” loaf pan. A quick question-can this be frozen? Thanks for the lovely recipe!
Baking times can vary (esp. things like glass vs. metal) so I always give visual or tactile clues first, and baking times to know when to check - but thanks for chiming in on how long yours took. I would not freeze it as I think the apples might get mushy.
You can put them into the pan right away. They don't need to soak for a long time. (I did see someone make this cake once where they piled the apples in the pan and poured the custard over them after but I think it works better to mix things up first) - glad you like the newsletter, too!
Amazing recipe! I have never seen this cake, but it's so much up my alley and cant wait to try it, especially as we are now in the Pink Lady season. Maybe this question has been answered before, but I was wondering can I use a silicon rubber loaf tin (from Ikea), and can I use it without the parchment paper? Nothing sticks to it and I use it often when baking banana bread, for example, but I didnt see you mentioning it. Anyway, thank you, David, for the recipe!
Hello David, I just went and checked my baking powder and the only thing it mentioned being free of was Gluten. I guess with being free of aluminium you won’t get that metal taste. Next time the family are over I am going to give that Disappearing Apple Cake a go, they are always up for something with apples, mainly chunky apple pie, but I’ll change it up, but rather than caramel or similar I think it will be with thick cream and ice cream, perhaps custard wouldn’t go astray, being an Aussie just like the Brits, it is expected lol… pike upon pile of sugar.
I have taken to using my oyster opening gloves when using my mandoline - makes me more aware that it's lethal, if nothing else. Also, I know it's old fashioned, but a food processor makes short work of this kind of slicing. I will also admit that the Minnesotan in me could not possible NOT add cinnamon, so don't come to my house when I make this.
David, I tried this recipe recently, using a mandoline set to 1/16 inches thick. I found this an arduous cake to make, I had trouble getting separation from the clumps of very thing apple I got. And being very thin, the layering took a lot of time with so many slices. Next time, I plan to go with a thicker apple slice. I have made a lot of different apple cakes, but my favorite is Gateau aux pommes by Mimi Thorisson. Her recipe was published by Bon Appetit in about 2013.
Yes, in one step: "Use your clean hands to put one-third of the apples soaked in custard into the prepared pan." Once the apples are all added, all the custard should also be added to the cake pan. I've added a line to the recipe so it's clearer : )
We certainly are burnt out on controversies. An apple cake sounds like a lovely way to steer clear of disagreements. I wouldn't be surprised if some would want a scoop of vanilla ice cream on the side.
David, the first paragraph of this newsletter represents the reason why I subscribe. You are a gifted writer and I enjoy your rants, probably excessively. I'm going to make this cake. Thank you for the recipe.
Oh David, I was just trying to think of something to make with my surfeit of apples that my hubby left behind when he left me to head over the pond two days ago. This. Will be. Perfect for the extra T-day dessert my sister asked me to bring. To the rescue again!
Oh yes I do have a fancy Swiss tres cher Mandoline given to me by the beloved one many years ago. And I have used it how many times?? Zip, zero, zilch.....not once and for the very reason you state. There would certainly be bloodshed. This applecake looks delicious and it is the time of year to bake them in all their many varieties. You could always say you have a windfall of apples. And DO continue to use whatever words you choose to describe a surplus,an excess etc and be damned to people who are too lazy to broaden their horizons and add a new word or 2 to their vocabulary.
I find it a touch ironic how with civility and good manners in general all but gone from our lives, people are still getting freaked out over the use of the odd four letter word....which seems like a very minor "infraction" compared with the big picture state of our current discourse...just sayin'.....
Made this today as written-absolutely delicious! It took almost 55 minutes in a 9” loaf pan. A quick question-can this be frozen? Thanks for the lovely recipe!
Baking times can vary (esp. things like glass vs. metal) so I always give visual or tactile clues first, and baking times to know when to check - but thanks for chiming in on how long yours took. I would not freeze it as I think the apples might get mushy.
Almost forgot: how long should the apple slices stay in the custard before layering them in the loaf pan? Thanks in advance, Kate
You can put them into the pan right away. They don't need to soak for a long time. (I did see someone make this cake once where they piled the apples in the pan and poured the custard over them after but I think it works better to mix things up first) - glad you like the newsletter, too!
Thank you David...now I have 2 reasons to drag out my KAF tea loaf pan (it's ceramic btw) this apple
recipe (that I think I saw recently on Dorie Greenspan's substack but don't recall if there was a recipe
with the photo)..and, have been meaning to make Romain's mother's chocolate cake in the tea loaf
pan. Keep on writing in your own style..it's why I subscribed in the first place. Peace Out, Kate
I love reading comments, but a bunch of them here are coming through as incomplete. How can you get the full comment to come up or is this a mistake?
I'm not having that issue so you may want to contact Substack to find out what's going on, and be sure to let them know what device you're having issues with, your phone or desktop: https://support.substack.com/hc/en-us/categories/360002411451-Readers
Amazing recipe! I have never seen this cake, but it's so much up my alley and cant wait to try it, especially as we are now in the Pink Lady season. Maybe this question has been answered before, but I was wondering can I use a silicon rubber loaf tin (from Ikea), and can I use it without the parchment paper? Nothing sticks to it and I use it often when baking banana bread, for example, but I didnt see you mentioning it. Anyway, thank you, David, for the recipe!
I've never used a silicone cake pan so can't say. But if you do try it, let us know how it works out!
Hello David, I just went and checked my baking powder and the only thing it mentioned being free of was Gluten. I guess with being free of aluminium you won’t get that metal taste. Next time the family are over I am going to give that Disappearing Apple Cake a go, they are always up for something with apples, mainly chunky apple pie, but I’ll change it up, but rather than caramel or similar I think it will be with thick cream and ice cream, perhaps custard wouldn’t go astray, being an Aussie just like the Brits, it is expected lol… pike upon pile of sugar.
Thanks for this, David, I really looking forward to making it. The French Apple Cake recipe on your website is one of my favourites.
I have taken to using my oyster opening gloves when using my mandoline - makes me more aware that it's lethal, if nothing else. Also, I know it's old fashioned, but a food processor makes short work of this kind of slicing. I will also admit that the Minnesotan in me could not possible NOT add cinnamon, so don't come to my house when I make this.
David, I tried this recipe recently, using a mandoline set to 1/16 inches thick. I found this an arduous cake to make, I had trouble getting separation from the clumps of very thing apple I got. And being very thin, the layering took a lot of time with so many slices. Next time, I plan to go with a thicker apple slice. I have made a lot of different apple cakes, but my favorite is Gateau aux pommes by Mimi Thorisson. Her recipe was published by Bon Appetit in about 2013.
Mr. Lebovitz,
This recipe looks delicious. It’s apple season here in Los Angeles, CA and apple desserts are my husband’s favorite so I will make it soon.
I’m confused about adding the apples soaked in custard. Am I to include the custard or remove the apples from the custard and discard the custard?
Thank you very much.
Yours,
Ellen
Yes, in one step: "Use your clean hands to put one-third of the apples soaked in custard into the prepared pan." Once the apples are all added, all the custard should also be added to the cake pan. I've added a line to the recipe so it's clearer : )
We certainly are burnt out on controversies. An apple cake sounds like a lovely way to steer clear of disagreements. I wouldn't be surprised if some would want a scoop of vanilla ice cream on the side.
I just recently discovered a recipe for this and have been intending to make it. Now that you've provided your recipe, I'm off to buy apples! Thanks!!
David, the first paragraph of this newsletter represents the reason why I subscribe. You are a gifted writer and I enjoy your rants, probably excessively. I'm going to make this cake. Thank you for the recipe.
Oh David, I was just trying to think of something to make with my surfeit of apples that my hubby left behind when he left me to head over the pond two days ago. This. Will be. Perfect for the extra T-day dessert my sister asked me to bring. To the rescue again!
I have so many apples and if you do, it's a great place to use them. Enjoy the cake!
Oh yes I do have a fancy Swiss tres cher Mandoline given to me by the beloved one many years ago. And I have used it how many times?? Zip, zero, zilch.....not once and for the very reason you state. There would certainly be bloodshed. This applecake looks delicious and it is the time of year to bake them in all their many varieties. You could always say you have a windfall of apples. And DO continue to use whatever words you choose to describe a surplus,an excess etc and be damned to people who are too lazy to broaden their horizons and add a new word or 2 to their vocabulary.
I have used my cheap plastic mandoline for many years without mishaps. Just don't go for the last thin slice.
I find it a touch ironic how with civility and good manners in general all but gone from our lives, people are still getting freaked out over the use of the odd four letter word....which seems like a very minor "infraction" compared with the big picture state of our current discourse...just sayin'.....