Hungarian Apple Cake (Almás Pite) Recipe (2024)

FAQs

Why does my apple cake fall apart? ›

Why Did My Apple Cake Fall Apart? There are two main reasons why an apple cake would fall apart: (1) it was simply too warm when you were trying to cut and serve it or (2) you used too many/the wrong kind of apple.

Ingredients For Apple Cake

Dry ingredients (flour, baking soda, brown sugar) Wet ingredients (egg, oil, buttermilk, vanilla) Cinnamon. Sugar.

The exact origins of the French apple cake, or “Gâteau aux Pommes,” are tough to trace, but the dessert is deeply rooted in French culinary traditions, where baking with seasonal fruits is common. Chef John's take features diced Honeycrisp apples (skin on) and dark rum for a richer flavor.

Several steps can be taken to prevent cakes from sinking in the middle. Eensure the oven is fully preheated, avoid frequent opening during baking, use correct ingredient measurements, mix thoroughly, avoid overmixing, bake on the center rack, and avoid underbaking.

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

In order to bake cake evenly, you have to insulate its edges. Preventing the temperature of batter at the edge from increasing quickly allows the cake to rise longer before it sets. A cake whose edges rise at nearly the same rate as its center will remain flat across the top — no dome, perfect for stacking and icing.

Baking at a lower temperature slows the spring in the leavening, which prevents a dome from forming on your cake. Most cakes bake at 350 degrees Fahrenheit. ... You can also insert a toothpick into the center, and if it comes out with just a few moist crumbs, your cake is done.

Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

The world's oldest known cake, baked during the reign of Pepi II in Egypt between BCE 2251 and 2157. Alimentarium, Vevey, Switzerland. The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens.

This flavor pairs beautifully with the sweet vanilla cake and tart apples. However, if you would like to substitute the dark rum, I recommend using rum extract (2 teaspoons (10 ml) extract for every tablespoon (15 ml) of dark rum), or use another darker alcohol such as cognac or brandy.

Who was the French lady who ate cake? ›

“Let them eat cake” is the most famous quote attributed to Marie-Antoinette, the queen of France during the French Revolution. As the story goes, it was the queen's response upon being told that her starving peasant subjects had no bread.

This can happen for a variety of reasons ranging from type of flour, not enough eggs/wrong size eggs, not enough liquid or fats and even storage. 'Causes of crumbly fruit cake'. It's a real eye opener.

First off, most cakes are not cooled completely in the pan. Once taken from the oven, they're allowed to sit on a wire rack for about 10 minutes and then removed from the pan. They cool completely on a wire rack. If you try to take them out too soon, you run the risk of the cake breaking up.

Most common reason is when the oven door is opened too soon and the cake hasn't set up and baked properly. The mixture could be too soft due to not enough ingredients or if there is too much liquid added. Using too much raising agents can make the cake rise too much too quickly and it implodes on itself.