Comments on: Classic French Apple Cake

By: Audrey

Audrey — Tue, 10 Feb 2026 07:42:48 +0000

In reply to Sarah B.

You’re so very welcome, Sarah! But something tells me that you ARE a very competent cook! Give yourself some credit, take note of your progress, and soon you’ll have more and more confidence (and fun) in the kitchen.

But if the family is enjoying the meals, it’s thanks to the chef – not the instructor!

By: Sarah B

Sarah B — Sun, 08 Feb 2026 12:42:12 +0000

Another fantastic recipe! Thanks for all the meals you’ve helped me prepare for my family and making me look like a competent cook!

By: Audrey

Audrey — Sun, 11 Jan 2026 08:44:34 +0000

In reply to Anonymous. Merci!

By: Anonymous

Anonymous — Sat, 10 Jan 2026 19:15:35 +0000

Makes a great apple tart!

By: Audrey

Audrey — Tue, 25 Nov 2025 06:10:12 +0000

In reply to Sidney. Thank you so much, Sidney, and great advice for other readers about the flour substitute and slight reduction of butter required. I appreciate that! And, of course, so glad you enjoyed the recipe. Enjoy!

By: Sidney

Sidney — Mon, 24 Nov 2025 15:11:58 +0000

This is a very tasty cake. I made it by substituting the AP flour with the same amount of gluten free flour mix from America’s test kitchen and it worked well. I should have reduced the butter slightly because GF flours don’t behave the same way, but it is still lovely. Thanks for the recipe.

By: Audrey

Audrey — Thu, 06 Nov 2025 07:39:02 +0000

In reply to Susan. So glad to have you along, Susan! Thrilled you enjoyed this recipe, and very much appreciate you letting us know it turned out well with almond flour as a substitute. This should help some other readers immensely.

By: Susan

Susan — Wed, 05 Nov 2025 17:35:06 +0000

Audrey: This is such a good recipe. I made it with almond flour instead of regular flour as I am trying to avoid grains. It turned out very well. Trying out different sugars as well. I cannot wait to try some more of your recipes. Thank you. Susan

By: Audrey

Audrey — Thu, 30 Oct 2025 07:16:43 +0000

In reply to Janice. What an honor, Janice! Can't say I blame them, honestly, this cake is absolutely delicious and would be perfect for a holiday treat. Please enjoy!

By: Audrey

Audrey — Thu, 30 Oct 2025 07:16:05 +0000

In reply to Den M..

I am so sorry, Den… I have never used an internal thermometer for this, or any other type of cake I’ve made. I wish I could give you that information, but you may have inspired me to look into starting that in the future.

I have FULL faith that you can pull this off. After 40min, stick a toothpick or knife in the centre, and if it comes out clean, the cake is ready! This cake really leaves very ittle room for error. You can even start testing after 40min if you think your oven runs a touch hot.