Coucou, Cayla! LOL Thanks for your kind words and welcome to my kitchen :) I will make Bûche de Noël this month and Paris-Brest sometime next year. Merci a toi aussi!
My wife just did this today. It was soooooo delicious. The cake batter was perfectly moist wz a slight crumbly texture and the apples tasted like apple pie. Thanks for sharing your recipe.
Just tried this last weekend, its AMAZING!!!! My boyfriend hates apple cakes ,but loved this one. If you have that problem, try to cut the apples very thin :) they turn out to like a apple jam or something and my boyfriend and my whole family looooveed it!!!!
Better in the fridge. And it can be stored in the fridge in an airtight container for up to 3 days. btw, thanks for letting me know. Happy to know that you liked the cake. :)
Hi, Thanks for your kind words. It's a lot of fun to cook and make videos these days. And my books.. it's really a motley collection which I've grown with :) Wish you happy cooking and baking, SaxWorks!
My twin six year-old nephews love to watch your videos with me. In fact, they ask every night before bedtime. They saw this recipe and said "Uncle Rob! That's easy! Let's make it!" So, guess what's on the menu this weekend?
I am glad to know you like this apple cake. I have many on my list for Christmas but oh.. I will need enough energy and time to make many videos also. :) Wish you power to make more successful Christmas specials this year, Lyndsay. And tu parles le français. C'est très, très bien :)
ive been baking a French apple almond cakes for so long, my family loves it but after seeing your video I thought well it's time to try a new recipe. Thanks for your video, very useful details instruction!
Hi, the traditional quatre-quarts is actually heavy and sweet. So many people modify the ratio of sugar:butter:flour:eggs by reducing sugar and butter. Just be careful about baking time when adjusted. Happy cooking! :)
Hey Eugenie, i'm really impressed with your work, and thanks for producing/sharing your videos. As a baker/chef hobbyist, I admire your technique, as it reminds me how precise I like to be when I bake myself. You could definitely be a chemist in another life :) Also, you must have an interesting library.
I love your little white tree :-) I've been invited to a dinner party where each of us will be responsible for making a course. We're going to draw names when we arrive and I was worried about what I would do if I chose dessert. Not anymore! I'm going to make this. Such a lovely recipe. Je suis d'accord, C'est tres tres bon! Merci mon amie.
This looks so delicious!! Love your blue and white Christmas tree. I'm looking forward to your next recipe! Thank you for sharing your recipes with us!
I came across your video with regard to 1000 subscriber and I thought that it's going to be about Korean food:). My assumption was completely wrong, yet I am very impressed with the way how you bake(I never bake lol) but from now, I should start making everything that you've showed it over there and surprise my husband. Thank you very much for your time and effort^^
So far your recipe is the winner out of five recipes so far this includes the hershey chocolate cake recipe. You won because you gave a recipe that i didn't have to alter or make changes to in order to have a flavorful chocolate cake! The sugar amounts were precise and the amount of chocolate. Keep cooking stressfree and thanks for sharing a wonderful recipe.
This is a great recipe for Christmas... or any occasion :P by the way, i have a question, what kind of camera (and lense) do you use for those close up shots? Gracias :)
I'had just baked these and they are baking in the oven now! Can't wait to eat them! I've got a suggestion, for those who are gonna bake these, i recommend ti double the pound cake ingredients as it seems too little. it filled only half of my cake pan... :(
This cake looks delicious!! Using quatre quarts batter instead of normal pie dough is genius! You should call this recipe, Quatre Quarts aux pommes Tatin. Tatin is the word we use in French (in the cooking/baking vocabulary) to say "upside-down". Tatin was the name of the two sisters who "invented" the apple pie cooked upside down. And the pie was named after their name, as well as the baking "method". But whatever the name it looks DELICIOUS!
wow eugenie! this is great! I loved how u edit ur vid, u took my advice about zooming out a little wen mixing the ingredients altogether. this look perfect for afternoon tea party!
hahaha.. I tried not to abuse zooming this time. I will try to find a comfortable distance btw objects and the camera this winter. Thank you so much for your advice, Bliss! :D
Thank you honey! you are so sweet as usual. I will bake this lovely cake at the end of this month after i resign my full time(teaching) job. Lately i haven't got much time for anything but teaching and now i have come to my sense ,i love to be with my kids and i love to bake so i better quit of my full-time job at work and get back to my full-time job as mum. Sorry about to murmur something silly but every time when i watch your video,my stress was wash away,thanks again ^.^
Hello! I just made this recipe and it turned out beautifully. There's just one thing I wanted to remark: the temperature and the baking time are off. My cake was already very brown after only 20 minutes, so I turned down the temp and put some foil on it to keep it from burning. Maybe the temp needs to turned down after putting the cake in, so it gets an initial boost (kind of like paté choux?). Otherwise: thank you for this lovely recipe!
wow it came out very nice, and its great that you show how the texture of the cake, it looks delicious, i saw this cake being made on the British Bake Off show and it didn't look easy but you make it easy to follow, when i decide to make it i'll post a comment how it came out, greetings from Bosnia and Herzegovina!
I just made this and it tastes wonderful! I have one question though...if I can't finish it today, should I put it in the fridge or should I just cover it with plastic wrap and leave it at room temperature for tomorrow??
I substituted wholewheat flour, used honey instead of sugar (ran out) and added mixed spice to the flour. The cake came out surprisingly well and very moist. Thank you.
i'm thank you so much for sharing this recipe .I just made it and it came out wonderful :D but i wonder that i could used less sugar than recipe is ok ? Because it to much sweet for me :D
Coucou, Eugenie! I had just subscribed to your inspiring channel. I absolutely love your videos and the helpful advice. :) Keep it up! Also, can you please make Paris-Brest or a popular Christmas dessert like Bûche de Noël? Merci mille fois!
Wow Eugenie that look wonderful! I will make that for sure so easy and simple but is there any way to make it without the eggs or some kind of subsitute? I don't eat meat or dairy so if you have any suggestions would be great thanks! Love you Eugenie!!
Hi, I am not familiar with gluten-free diet and I found a great article: celiacdisease.about(dot)com/od/cookingglutenfree/a/FlourBasics.htm According to this, you can replace normal flour with gluten-free one. But adding a little bit more protein into the batter is recommended. Also Anne has been practicing gluten-free diet for a white and she runs a EZGlutenFree channel on RUclips. Hopefully this helps. Happy cooking! :)
gosh, you bet I´m gonna try it! But I´ve got a problem, and it´s that mi oven just gets at 250 degrees. What can I do? Put it a longer time? Thank you!
Coucou, Cayla! LOL Thanks for your kind words and welcome to my kitchen :) I will make Bûche de Noël this month and Paris-Brest sometime next year. Merci a toi aussi!
Thanks Anne. Making people hungry is becoming my job :)
You're the 1st. Thanks :) Happy baking, Kendahke!
My wife just did this today. It was soooooo delicious. The cake batter was perfectly moist wz a slight crumbly texture and the apples tasted like apple pie. Thanks for sharing your recipe.
Thanks for letting me know the meaning of "tatin", Emma. I was about to make tarte tatin this Fall. :)
Thanks! I love Christmas and I will come with more recipes in December. :) Happy cooking, Pheline!
Hi, Thanks for your kind words and your suggestion. That's great idea! I noted. And I see you like Austria! :)
Thanks Ania, happy baking! :)
Just tried this last weekend, its AMAZING!!!! My boyfriend hates apple cakes ,but loved this one. If you have that problem, try to cut the apples very thin :) they turn out to like a apple jam or something and my boyfriend and my whole family looooveed it!!!!
Better in the fridge. And it can be stored in the fridge in an airtight container for up to 3 days. btw, thanks for letting me know. Happy to know that you liked the cake. :)
Hi, Thanks for your kind words. It's a lot of fun to cook and make videos these days. And my books.. it's really a motley collection which I've grown with :) Wish you happy cooking and baking, SaxWorks!
My twin six year-old nephews love to watch your videos with me. In fact, they ask every night before bedtime. They saw this recipe and said "Uncle Rob! That's easy! Let's make it!" So, guess what's on the menu this weekend?
Merci beaucoup, Nus!! Happy to know that ma vidéo has such a good effect. :D
Yes, vanilla beans will be great :) Happy holidays!
Oh, French onion soup, that's a super good idea. Thanks Khalifa! I will try to make a video this winter :)
Hi, glad to know you like it. Happy baking! :)
I am glad to know you like this apple cake. I have many on my list for Christmas but oh.. I will need enough energy and time to make many videos also. :) Wish you power to make more successful Christmas specials this year, Lyndsay. And tu parles le français. C'est très, très bien :)
Hi, caster sugar and granulate sugar are the same thing. Confectioners' sugar (=icing sugar) is just for dusting. Happy baking :)
My husband made this recipe and it is delicious. We love that there is not a lot of sugar. Good tasty snack for the kids. We are big fans. :)
Thanks! Yeah, the same way and the same caramelized apples. I love tarte tatin with extra heavy cream mmm.. :)
Hi Kahlifa, It's my first time to hear French bagels. Is it French toast bagel?
ive been baking a French apple almond cakes for so long, my family loves it but after seeing your video I thought well it's time to try a new recipe. Thanks for your video, very useful details instruction!
Happy to hear that, thanks! :)
Hi, the traditional quatre-quarts is actually heavy and sweet. So many people modify the ratio of sugar:butter:flour:eggs by reducing sugar and butter. Just be careful about baking time when adjusted. Happy cooking! :)
Hi, possible with plain flour. Cake flour is for delicate texture. I have a homemade cake flour recipe in the Baking Basic Playlist.
Hey Eugenie, i'm really impressed with your work, and thanks for producing/sharing your videos. As a baker/chef hobbyist, I admire your technique, as it reminds me how precise I like to be when I bake myself. You could definitely be a chemist in another life :)
Also, you must have an interesting library.
Oh, happy to hear that. Thanks! Warm wishes to you and your family :)
As always this looks so delicious Eugenie!
I love your little white tree :-) I've been invited to a dinner party where each of us will be responsible for making a course. We're going to draw names when we arrive and I was worried about what I would do if I chose dessert. Not anymore! I'm going to make this. Such a lovely recipe. Je suis d'accord, C'est tres tres bon! Merci mon amie.
Thanks Saamuel. Moi aussi. I am excited! :)
This looks so delicious!! Love your blue and white Christmas tree. I'm looking forward to your next recipe! Thank you for sharing your recipes with us!
Thank you for pointing it out. :)
Thank you so much Julie!
Thanks Phuju! Yeah, it tastes even better with family :)
This looks amazing. Maybe i can get my chef to let me do this in the bake shop
My pleasure, bumthology :) Happy baking!
I came across your video with regard to 1000 subscriber and I thought that it's going to be about Korean food:). My assumption was completely wrong, yet I am very impressed with the way how you bake(I never bake lol) but from now, I should start making everything that you've showed it over there and surprise my husband. Thank you very much for your time and effort^^
I use Canon camera and lenses. And agreed. In fact an upside-down apple cake is good anytime! :)
So far your recipe is the winner out of five recipes so far this includes the hershey chocolate cake recipe. You won because you gave a recipe that i didn't have to alter or make changes to in order to have a flavorful chocolate cake! The sugar amounts were precise and the amount of chocolate. Keep cooking stressfree and thanks for sharing a wonderful recipe.
It's me. Thank you Precious :)
Oh Eugenie.
You Make Me So Hungry.
THAT LOOKS AMAZING!!
Thanks Lainey!
Hi, I used Fuji for this.
Thank you Mara! :)
Awesome cinematography!
This is a great recipe for Christmas... or any occasion :P
by the way, i have a question, what kind of camera (and lense) do you use for those close up shots? Gracias :)
I'had just baked these and they are baking in the oven now! Can't wait to eat them! I've got a suggestion, for those who are gonna bake these, i recommend ti double the pound cake ingredients as it seems too little. it filled only half of my cake pan... :(
Hi, I believe it's 250 C. So 210 C for this recipe should be good. Good luck! =)
Hi, all-purpose flour should be okay. Just fold delicately when mixing dry and wet ingredients. Safe and happy holidays to you and your family!
I will be making this over the weekend, can't wait. Thank you again
This cake looks delicious!! Using quatre quarts batter instead of normal pie dough is genius! You should call this recipe, Quatre Quarts aux pommes Tatin. Tatin is the word we use in French (in the cooking/baking vocabulary) to say "upside-down". Tatin was the name of the two sisters who "invented" the apple pie cooked upside down. And the pie was named after their name, as well as the baking "method". But whatever the name it looks DELICIOUS!
Thanks Ibreka!
it just came out of the oven! ( sry for spamming:( ) it was...... DELICIOUS! !
wow eugenie! this is great! I loved how u edit ur vid, u took my advice about zooming out a little wen mixing the ingredients altogether. this look perfect for afternoon tea party!
hahaha.. I tried not to abuse zooming this time. I will try to find a comfortable distance btw objects and the camera this winter. Thank you so much for your advice, Bliss! :D
Thank you honey! you are so sweet as usual. I will bake this lovely cake at the end of this month after i resign my full time(teaching) job. Lately i haven't got much time for anything but teaching and now i have come to my sense ,i love to be with my kids and i love to bake so i better quit of my full-time job at work and get back to my full-time job as mum. Sorry about to murmur something silly but every time when i watch your video,my stress was wash away,thanks again ^.^
Hi Warrenhaynes, thanks! I will make Korean videos as well one or twice a month. Glad to know you like my recipes. Welcome and happy baking! :)
Totally agreed, Khalifa! :)
Thank you and welcome to my channel!
Hello! I just made this recipe and it turned out beautifully. There's just one thing I wanted to remark: the temperature and the baking time are off. My cake was already very brown after only 20 minutes, so I turned down the temp and put some foil on it to keep it from burning. Maybe the temp needs to turned down after putting the cake in, so it gets an initial boost (kind of like paté choux?). Otherwise: thank you for this lovely recipe!
Hi Sakinah, Caramel essence should be acceptable but caramel is not recommended (too much sugar).
wow it came out very nice, and its great that you show how the texture of the cake, it looks delicious, i saw this cake being made on the British Bake Off show and it didn't look easy but you make it easy to follow, when i decide to make it i'll post a comment how it came out, greetings from Bosnia and Herzegovina!
I just made this and it tastes wonderful! I have one question though...if I can't finish it today, should I put it in the fridge or should I just cover it with plastic wrap and leave it at room temperature for tomorrow??
Thanks :)
that looks lovely... I might try this next weekend.
It looks like a yummy cake! I liked it so much. Thank you for sharing it with us.
It came out delicious! thank you for sharing it! it's going to be on my favorite list!
You are adorable! I can't wait to try this beautiful cake recipe! Thank you so much for sharing it. Happy New Year!
Hi Eugenie I did it and it was delicious I'm asking you if we can use another fruit ?
Hi Eugenie I baked the cake, it was delicious.
Thanks for sharing this.
I substituted wholewheat flour, used honey instead of sugar (ran out) and added mixed spice to the flour. The cake came out surprisingly well and very moist. Thank you.
i'm thank you so much for sharing this recipe .I just made it and it came out wonderful :D but i wonder that i could used less sugar than recipe is ok ? Because it to much sweet for me :D
Thank you for showing how to make this cake!!
Coucou, Eugenie! I had just subscribed to your inspiring channel. I absolutely love your videos and the helpful advice. :) Keep it up! Also, can you please make Paris-Brest or a popular Christmas dessert like Bûche de Noël? Merci mille fois!
Nice work.. Keep up the good work. Keep baking good stuff!!!
Good luck! :D
This looks excellent and easy! Thank you very much!
Wow Eugenie that look wonderful! I will make that for sure so easy and simple but is there any way to make it without the eggs or some kind of subsitute? I don't eat meat or dairy so if you have any suggestions would be great thanks! Love you Eugenie!!
Your editing is amazing :)
this looks great :) something I should give a try :)
I tried another apple upside down cake recipe for Thankgiving. It was OK, but this looks pretty good. I'll try this one next time!
Thank you Unnie, I love your videos.
Wow this is fantastic!
oo la la, une nouvelle video! Ta video me fait toujour tres relaxe apres un jour trepidant, merci eugenie!
i can serve this with a scoop of vanilla ice cream that would be amazing
Love the video.. Thank you.. Eugeniekitchen
Yes! :P
eugenie can we put this apples on top of the cake and after that we have to bake for 40 mints and same degree
I
You will love it!!!
hi :)
cake flour is something diff or can i sue plain flour?
hi can i use normal flour instead of cake flour?:)
Hi, I am not familiar with gluten-free diet and I found a great article: celiacdisease.about(dot)com/od/cookingglutenfree/a/FlourBasics.htm According to this, you can replace normal flour with gluten-free one. But adding a little bit more protein into the batter is recommended. Also Anne has been practicing gluten-free diet for a white and she runs a EZGlutenFree channel on RUclips. Hopefully this helps. Happy cooking! :)
gosh, you bet I´m gonna try it!
But I´ve got a problem, and it´s that mi oven just gets at 250 degrees. What can I do? Put it a longer time?
Thank you!
Eugunie..................amazing , will try, need to know your measurement of butter sugar and flour pls
This is video.....I will make it...taste & sent u an openion Anas
hi :)
can i used 8 inch mould for this recipe?
Can I use granulated sugar?
How to store it? In the fridge or it's okay leaving on room temperature?
if i put some vanila? come good taste
love your channel. subscribed.