It is! It's made by Nordic Ware, one of my fave pan makers. It's excellent (it does leak a teensy bit, but not enough to be a problem, and I've never found one that didn't leak at least a little.)
French Apple Cake is something I make to sell regularly in my little home bakery! I bet this one is going to be equally yummy! Can't wait to try it! I've been putting a double thickness of parchment between the springform bottom and the sides which prevents nearly all of the leakage.
Thanks for the clever, yummy mashup and the precise-yet-flexible recipe, Andrew! I'd been contemplating a clafoutis for the plums and nectarines aging on my counter when this recipe karmically arrived. In spite of multiple errors on my part — cut fruit too small, almond extract bottle incident, separated egg whites into same container — it was delicious and made the mediocre fruit taste better than it was. While sweeter than I personally prefer, it's not *that* sweet and tasted great with Greek yogurt.
I wound up with roughly 1/3 cake (that was possibly too egg-whited) to 2/3 clafoutis. I wish I hadn't botched the egg white because the distinction between the two textures was very subtle. And the almond extract bottle slipped a bit, so I probably put too much in and it overwhelmed the fruit. (Measure carefully, friends.) That said, I'm going add nutmeg and lemon zest to the fruit next time because I don't love almond on its own, even when measured carefully.
I wondered what that was on Katrine's table! Thanks for the recipe. I'll make one for Saskia.
Cakefoutis!
I need to can it with these portmanteaus, I know, but I can't seem to.
No! It’s good stuff, Andrew!
Recipe sounds great. But the pan! Is that really a red springform pan? Because if so, I need one of those. Right away.
It is! It's made by Nordic Ware, one of my fave pan makers. It's excellent (it does leak a teensy bit, but not enough to be a problem, and I've never found one that didn't leak at least a little.)
Just ordered it. Thanks for the info.
French Apple Cake is something I make to sell regularly in my little home bakery! I bet this one is going to be equally yummy! Can't wait to try it! I've been putting a double thickness of parchment between the springform bottom and the sides which prevents nearly all of the leakage.
that's a good move! Should help to fill the gaps, provided it fits.
I have been making your french apple cake for years... it’s my best excuse for always having calvados on hand. I can’t wait to try this!!!
Thank you! 🙏
Thanks for the clever, yummy mashup and the precise-yet-flexible recipe, Andrew! I'd been contemplating a clafoutis for the plums and nectarines aging on my counter when this recipe karmically arrived. In spite of multiple errors on my part — cut fruit too small, almond extract bottle incident, separated egg whites into same container — it was delicious and made the mediocre fruit taste better than it was. While sweeter than I personally prefer, it's not *that* sweet and tasted great with Greek yogurt.
I wound up with roughly 1/3 cake (that was possibly too egg-whited) to 2/3 clafoutis. I wish I hadn't botched the egg white because the distinction between the two textures was very subtle. And the almond extract bottle slipped a bit, so I probably put too much in and it overwhelmed the fruit. (Measure carefully, friends.) That said, I'm going add nutmeg and lemon zest to the fruit next time because I don't love almond on its own, even when measured carefully.
Andrew - do you think this would freeze well? I wasn't sure due to the oil content.
probably not great, but it might freeze okay!