This cake has been a family favorite for a very long time. Especially my father in laws.Until I remember to take a photo. I have a picture of the recipe as a reminder.

I am not a cake person. I would trade a red velvet cheesecake for a cookie anytime. I somehow dislike the light airy sponginess. So, when it comes to the cakes that I would eat are those that are dense, fudgy or custardy. More like a brownie or a parisian flan consistency. For this Thanksgiving special, I decided to make a simple French apple cake.Call me weird, but I am that type of person who adore very simple cakes without all the fancy frosting or decorations. Don't get me wrong tho. I do admire cakes with excellent frosting art. I love how this cake draws natural flavors from the apples. It is custardy, not too overly sweet and the apples add a nice crunch.I am using a mixture of apples; gala and granny smith. Granny smith tends to be on the tart side and while this cake depends entirely on the apples for flavors, I would highly recommend use a sweeter red apple in the mix. Gala is a great choice. I decided not to peel the Gala apples cos I like the contrast between peeled and unpeeled. I am also using a mixture of sugar. Again, contrast between granulated and dark muscovado sugar. I decided to serve my apple cake with apricot compote, vanilla bean ice cream and a drizzle of beurre noisette. Beurre noisette is actually browned butter. I think we should get started with the recipe instead of me talking too much.

I used to eat these all the time. They were bigger than normal cookies and had jam in them, so I was crazy about them. They smell so good fresh from the oven and are lovely and moist even after a few days. They stay delicious for about a week. If you omit the almond flour, remember to add 25 g of regular flour. If it's the hot season, consume them as soon as possible.There's a lot of butter in this recipe, so these should be baked as soon as they are piped out. If the batter becomes too soft, put it in the fridge for a little bit, then pipe. It's better to pipe the batter into aluminum cups to prevent them from spreading. If you pipe the sides up to 3 layers, you can fill the cakes with a lot of jam, but be careful not to let them overflow. Recipe by Okogegohan

B-)

guys am uploading it again with lots of pix and details. thank u all for support [ok] :thanks

Just like Dorie said on her Baking Chez Moi book, this is a ‘Back-Pocket Recipe’. It is truly quick and wonderful one.

JBs German Chocolate Cake is the best way I can describe, It's my way of making this traditional cake and won't disappoint.

German Chocolate Cake, without the chocolate. I decided to combine my favorite type of cake with my favorite icing, and created one of best tasting cakes I've ever had. I hope you enjoy!

Four out of the six kids requested this cake for their birthdays growing up. We couldn't wait for October to come around because that's when we were able to have the delicious cake again. #heirloom

Found this recipe on Southern Living I wanted to try it and it was a hit. I did 2 layers vs. 3. I will create a separate post for the homemade frosting.

mmm