Apple Gateau Recipes

EASIEST EVER MOIST APPLE CAKE

Steps:

• Preheat oven to 180°C/350°F (all oven types).
• Grease and line a 21 cm / 9" springform cake pan. (Note 4)
• Place flour, baking soda, salt and spices in a large bowl and whisk to combine.
• Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.
• Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
• Pour into cake pan. Sprinkle over almonds.
• Bake for 50 minutes - 1 hr. Check at 50 minutes - it is cooked when a skewer inserted into the centre comes out clean.
• Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar if using, then serve. This cake doesn't need cream or ice cream because it is so moist, but I wouldn't turn it down!

THE APPLE LADY'S APPLE CAKE (GATEAU AUX POMMES DE LA REINE DES POMMES)

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 9-inch springform pan and set it aside.
• In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
• Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
• Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
• Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
• Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

FRENCH APPLE CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
• In a small bowl, whisk together the flour, baking powder and salt.
• Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
• Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
• Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

EASY APPLE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.

GâTEAU INVISIBLE (INVISIBLE APPLE CAKE) RECIPE BY TASTY

Steps:

• Make the Gâteau Invisible: Peel the apples and remove the cores. Slice them very thinly.
• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, whisk the eggs and sugar until pale. Add the milk and melted butter and mix well.
• Sift in the flour and combine. Add the sliced apples. Using a rubber spatula, coat the apples well with the batter.
• Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter. Top with sliced almonds.
• Bake for 40 minutes. Cover with a foil and bake another 10 minutes.
• Let cool, then remove the cake from the pan.
• Make the butter caramel sauce. In a microwave-safe bowl, add the sugar and butter. Microwave 2 minutes or until sugar turns dark brown. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them.
• Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!).
• Pour the caramel over the cake and serve.
• Enjoy!

HOMEMADE APPLE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.
• In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.

APPLE GATEAU

Steps:

• Heat oven to 175 degrees. Generously butter a 1 1/2-quart tall souffle dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the buttered side of the collar against the inside of the dish. Chill until butter is set and the paper sticks to the dish.
• To extract zest from the skins of the oranges, rub them with sugar cubes so that the cubes soften and turn bright orange. Wrap cubes in plastic wrap, and crush them with a rolling pin.
• Set an apple half, cut side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8 inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apples slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with sugar. Continue filling souffle dish until apples, held in place by the paper collar, extend at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.
• Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let cake cool to room temperature.
• Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination.