The Apple Lady's Apple Cake (Gateau aux Pommes de la Reine des Pommes)

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The simplest cake I've ever made, and comes together in minutes. I agree that FN should have a picture for this recipe, since it's an interesting mix of cake, crepe, and tart. The best reference that I can provide is on La Tartine Gourmande's website. Look up the 'Reine des Reinette Heirloom Apple' post, and you'll see a very similar cake. In fact, if you add some rehydrated cranberries to the top of this recipe, the cakes look almost identical.

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I used Granny Smith apples and to make this diabetic friendly, Truvia/sugar blend and low fat milk. I cut the serving size to 12 servings as well. It was the hit of my party! Diabetics and non-diabetics loved it. I would have liked to have had some left over to see how it mellowed out over time. I think "substantial flavored" apples probably work best in this recipe.

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I have been making this recipe for the last 5 years.I agree with some others that it is more pie,or flan like,keep in mind this is a French recipe,I think something is lost in translation.And do`nt leave it in a metal pan for more than a day,because it will have some kind of reaction to the metal that you can taste.I now use a 9"x1.5" ceramic cake pan,useing 1.75lbs.of apples.I found the taste a little bland,I now add 1 tsp.fresh ground nutmeg,or my 2nd choice is 1 tsp.cinnamom,though that makes the cake a little darker.I also use a dark granulated sugar.And I think it has a over all better texture if you heavy cream.With these changes I give it 5 stars,the origional recipe,4 stars topps.

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I've been making this for years, ever since I first saw Patricia Wells make/talk about it when her Paris Cookbook came out. This is a good, simple recipe that is quick & easy to throw together yet is so yummy. The only problem I encounter is the apples react with the metal spring form pan, turning a grayish green; I avoid this by placing a round of parchment on the bottom. : I also use 1/4 tsp of salt in the batter and sometimes add a few shakes of cinnamon to the topping.

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I bought the cookbook because of this recipe! Not too sweet. Also perfect for a coffee cake/ breakfast (excellent chilled overnight in fridge and then warmed to room temp. As for how long it takes to set up, that varies with the water content of the apples. For the topping, you need to watch it -- it is a short distance from carmelized (which you want to burnt (which you don't.

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The recipe was not that great. It tasted fine but instead of tasting like a cake, it tasted like a giant pancake. I do not mind that if it is for breakfast but this is a dessert.

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I made this cake when we had a bunch of family in town and everyone loved it. Even my dad who rarely expresses enthusiasm over anything. I cook it substantially long than is called for, (about 30 min for the initial and 20 for the topping which gives it a more solid texture. I also served it with a cinnamon-caramel on the side. This was made with a cup of whipping cream, 1/2 cup light brown sugar, 1 tbsp light corn syrup, 1 tsp pure vanilla extract, and 4 cinnamon sticks (if you have some really fresh ones you can probably get away with 2- mine had been sitting in my pantry forever Just bring it to a boil and simmer it till it starts to thicken. Also, I used baking apples whose name is escaping me but they were not Granny Smith. I definitely would not say the cake is overly sweet. You're only using 1/3 a cup of sugar. Definitely worth a try!

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FN should add a picture because it is really not like a cake at all. The "cake" actually comes out thin, about an inch thick. It reminded me of a tart without a pastry shell, and the descriptions of it being flan like are accurate as well.
Even though it was not what I expected it was still quite good. It looks very elegant, I got compliments on how it looked like it came from a bakery. It comes out sweet, so I'd suggest really tart apples. It also seems like it was missing something, I think adding cinnamon might be nice.

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This cake is so easy to make yet makes an elegant dessert. I've gotten rave reviews every time. I have served it with warm caramel sauce (not jarred and cinnamon whipped cream and it was luscious. It's a recipe that's open to any number of variations. I rarely make things twice but this recipe is now part of my repertoire.

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I love to bake, but don't have sweet tooth. So I am always in the lookout for a dessert that is delicious, hearty, yet still light and not too sweet. This cake was actually between a cake and a tart, very light, smells heavenly, and perfect flavor for me. I did not change a thing, except that I dont have a 9-inch spring foam, so I used a 10-inch one, and it came out a bit thinner than what it was intended. The caramelized sugar is incredible, and it takes me back to the afternoons I spent in Parisian cafe.