Apple cake

Apple cakesare cakes in whichapplesfeature as a main flavour and ingredient. Suchcakesincorporate apples in a variety of forms, including diced, pureed, or stewed, and can include common additions likeraisins,nuts, and 'sweet'spicessuch ascinnamonornutmeg. They are a common and popular dessert worldwide, thanks to millennia of apple cultivation inAsiaandEurope, and their widespread introduction and propagation throughout the Americas during theColumbian Exchangeand colonisation. As a result, apple desserts, including cakes, have a huge number of variations.
Apples are also used in other cakes to add moisture and sweetness, often as a partial substitute for refinedsugar.
Regions of Great Britain and Ireland have the ideal climate for apple growing, making apple cake a common dessert with many regional varieties throughout. However, it is in the traditionally agriculturalWest CountryofEnglandthat apple cakes have been raised as culinary symbols of their counties, such asDorsetapple cake,Devonshireapple cake, andSomersetapple cake.They are characterised by the use of wholemeal flour and often a combination of dessert apples andBramley apples, and are typically served warm with cream or custard, or more rarely, with cheese.
Apple is a common fruit in German baking.  TheVersunkener Apfelkuchen(sunken apple cake) is an apple cake that has apples halves, usually peeled andhasselbacked, sunk into the sponge cake batter.Apfelkuchen mit Hefeteig(apple cake with yeast dough) combines apples with a rich yeast dough, like a traditionalcoffee cake.Apfelstreuselkuchen(apple streusel cake) is a sheet cake with apples andstreuselover the top.AnUnsichtbarer Apfelkuchen(invisible apple cake) pairs a large volume of thinly sliced apples with just enough thin batter to retain the shape of the cake after baking.
An apple cake calledszarlotkaorjabłecznikis a common traditional dessert inPoland, made from sweet pastry crust and spiced apple filling. It can be topped withkruszonka(crumbles), meringue, or a dusting of caster (powdered) sugar. An additional layer ofbudyń(a Polish variation of custard) can sometimes be found. In restaurants and cafes, it is usually served hot with whipped cream and coffee.
InScandinavia, apple cakes are typically prepared from sour apples and baked in a dough made from sugar, butter, flour, eggs, and baking powder. The cake is then topped with apples, cinnamon and sugar, sometimes also chopped almonds. Apple crumble pie is also common. In Sweden and Norway it's usually served lukewarm with whipped cream, custard (vanilla sauce) or vanilla ice cream.
An apple cake calledtarte tatinis an upside down apple pie, very popular inFrance. According to theLarousse Gastronomique, it was created by the sisters Tatin and democratized in theirrestaurant"Lamotte-Beuvron" in the 19th century.
This apple pie is actually a derivative of an old Solognese speciality with apples or pears. It has existed for a very long time, and the recipe was passed down from mother to daughter.
Traditionally the bottom of the pan is generously lined with butter and a layer of granulated or powdered sugar is added.
On top of this mixture, apple wedges are placed and sugar is sprinkled on it. A shortcrust pastry thinly arranged is placed on the apples. The cake is served hot, often with a ball ofvanillaice cream.