This is one of those recipes that stirred up childhood memories. My grandparents lived on a farm and in the fall we picked apples and actually made apple butter outside in a huge copper kettle that was hung from a cross beam over a wood fire. The day ended with cider and apple butter on homemade bread. Only three more days till the cookbook is here!
Good times..my brother and I used to pick apples with my great grandparents they had an orchard in Modesto Cali. and an apple press for cider you almost can't find those anymore!! not real big, just maybe 15-20 trees at most and just the smell of apples brings the memories back.. and I'm, for a while at least, back 30-40 years ago and that means everything to me. These recipes are very special to me so I greatly appreciate them.. nothing like it for the fall season or around Halloween time I enjoy making apple cookies with crushed cinnamon candies for topping sprinkles!! great on apple pie also I Nothing like those smells we wafting through your kitchen and house 👍👍 every neighbor will be looking for where that smell is coming from!! and looking for an excuse to knock on the door, I enjoy doing this while the grandkids are out raking fall leaves and it gives them incentive to get the job done. Ok.. I'm now in the mood to do this just imagining it. This time of year is magic for me!
You are the Mr. Rogers of cooking! He brought me such joy and comfort as a child just as you do now. I am so grateful for this wonderful neighborhood you have created. My book arrives later today. Can’t wait to get started. 😊
Thank you John! My grandmother was one of twelve growing up on a farm near Punxsutawney. She taught me the importance of using seasonal fruits and vegetables while they were at their best.
So that's how to spell Punxsutawney. I feel like it's way off from how I say it. Punks-uh-Tony? Looks like it's a first nation language now that I see it though. I'm gonna look it up... It translates to Town of flies/mosquitos. Oh my God. Never knew Beelzebub had a town named after him. You poor thing! Lol
Wow John...this is one of the prettiest cakes I've EVER seen! The crystalized thyme really completes it. So elegant! I plan to make this for Thanksgiving. Thank you so much!
Goodness sir, is there anything you CANT do? You are rare and needed. You are the one person that I learned how to bake a cake from scratch after several failed attempts of watching other RU-vidrs, you taught me and broke the spell off.
The thyme is such a tasty flavor if you make it sweet style. I want to taste this cake, I will try and make this on Sunday, I have a veggie coupon and I can get some real vanilla sticks for 60% off
@@blackleague212 I was scrolling through comments to see if anyone has made this cake. Have you made it yet and is it very moist? I made the Pumpkin Spice cake two days ago and my husband has fallen in love with it. It is deliciously moist ❤️
I can’t wait to try this recipe and buy your book! Your recipes have never disappointed! I have used them for birthdays, weddings, get togethers, and holidays. Everyone loves them! My 91 year old grandmother was blown away by the Black Forest cake. She is Czechoslovakian. She approves! ❤
I baked this cake with my young adult children! The cake was delicious, and the memory is invaluable! Thank you for creating content that helps being families together.
I made this today for my sisters birthday. Honestly, I don’t even know how I pulled it off while having classes, but I did it and it came out soooo amazing. I was only able to do it bc of your awesome video. Made my sister’s day extra special thank you so much ☺️ ❤️❤️
How did the thyme taste with the cake? also in real time, how many hours of prep did it take, and did you buy apple butter in the store? I am thinking of making pear butter
@@blackleague212 I used about a teaspoon bc i was nervous about it too, but it’s actually very subtle and just adds depth, I really enjoyed it. I would say it took me about 3 hours start to finish. I made my own apple butter too, in that time. I just tried to do thing simultaneously to try and get everything done. (Make the apple butter and bake the cake, whip the butter cream while I made the simple syrup, things like that) hope that helps :)
@@yeredcabrales2048 thanks! yea I am gonna make those things the day before so i can just grab and go style... Makes getting to the final product better from an eating standpoint for me lol. I dont want to make a sunday dinner, then turn around and make a whole cake too. The thyme tastes awesome if you make it sweet, but its not a traditional American flavor so many dont like it. I made a cake covered in real money one time in College, and I made it with thyme and lychee. I wanted it to taste like money lol and use rather rare flavor layers. It tasted great!
Did U make the frosting with 2 sticks of butter or 4. I got the book and it says 4 sticks. I want to make this tomorrow and am not sure which way to go
@@marjoried.9277 I was going to ask the same. I think I will try with 2 sticks . Also I only have two 8-inch pans I wonder if I have to adjust the cake and frosting recipe for that
I made this cake for Canadian Thanksgiving. My family loved it. This is an excellent recipe. I watched the video while baking, pausing in between steps. Baking with John was a pleasure.
You're the only person I've ever come across who candied pansies in high school. I laughed out loud, remembering how I used to make puffy omelettes (complete with mise-en-place, separate bowls, and a wire whisk) at Girl Scout camp and cream puffs for high school bake sales, so you've got a kindred spirit in me.
My book came today!!!!! Just read the first 19 pages and I truly want to say thank you for dedicating ( you and Brian) the time and effort into manifesting amazing lives with your boys. This is a book I will treasure for many years to come and I know I will be using for your perfect recipes on a regular basis. I , of course, will continue to watch your RU-vid videos, because, your presentation and presence make life so much better. ❤
I made this cake for the third time, and it finally turned out well. I erred by mixing the batter a little too long, so the centers of the cakes fell just slightly. John was right - finish mixing the batter by hand and not too long with the paddle. I put the browned butter in the freezer for 30 minutes and then in the refrigerator over night, and it turned out beautifully. The icing turned out perfectly. I served this cake at an office birthday party today, and it was very well received. Yes, third time's a charm!
I just wonder who eats all the amazing recipes you make and how you have not ballooned after all your delicious recipes. Thank you for sharing. Pity I can't eat most of what you make.
I finally received a shipping update for your book (via amazon Canada) and I''m so excited! Congratulations on your launch as well, can't wait to see what else comes from your success. Your recipes ALWAYS work, no matter what, I know if I make one of your dishes it will 100% deliver every time.
I used to spend hours pealing apples and making apple pie for everyone who ordered for the holiday and myself. Then the peals went in the garbage (this was 30+ years ago). Finally, one day, I said no more. I only cut out the part of the peal that's bad if there is a need. Everything I make with apples has the peal: applesauce, compote, home canned apples, etc. No one has complained yet, and they're still gobbling it all down. Your cake looks delicious.
Thank you, John for your videos. I made your amazing chocolate cake and now my young son said I can make this birthday cake!!! He likes mine better than Publix! Lol which made me feel so happy! I did purchase all the supplies from your list because I had nothing. Also I can't wait to receive your new book. You're the best teacher with a delightful personality! God bless. ❤️❤️❤️❤️
Fall is definitely my favorite season. I'm in Michigan and we pick apples at the orchard every year. I love apple desserts with all the warm spices! I've never considered adding a savory herb. I'll have to try this recipe out.
(Wife on husband’s account). Mr. Kanell, Thank you so much for this video! I watched it during my lunch time at work and was salivating because everything about it screamed, “FALL!” I cannot wait to make this masterpiece! My 7 year old son and I sometimes watch these videos in the evening to calm him down before bed. He says, “I love these videos. He is the best cooker in the world!” Keep doing what you’re doing to bring joy to the world through the kitchen.
I love watching you---you make it so that no matter the recipe a not so good baker and cook like myself can pull it off with wonderful results---Keep up the good work----and Thank You !!
Ordered your cookbook today! Everything you make is absolute perfection! Thank you for creating recipes that are simple to follow yet magnificently delicious and beautiful! Can’t wait to make every recipe in the book! I’ve been a fan via RU-vid for a long time, but I’m happy to have a physical cookbook at hand. Thank you for sharing and for all you do to pass on your recipes. ❤️
Thank you for sharing your cookbook in this video. It looks "amazing" and now that I know more about it with the seasonal element and beautiful photos I am definitely going to ask for it for Christmas this year!!! I love your recipes and appreciate your teaching! Love to Bake! 😋
This cake looks incredible! I love how even though you make so many videos, you still include helpful information for beginner bakers, like how some salt can be saltier.
As one of your (many, I am sure!) Jewish fans, I want to thank you for releasing videos that are appropriate for that month’s “culinarily specific” Jewish holidays while still appealing widely to all of your subscribers. I’ve seen you do this a few times now, and it’s so very much appreciated. So thank you!
I love your baking style and the fact that you love baking with tenacity 😁👍🎉 My granddaughters who are 8 and 12 and I will be soon opening her own bake shop but have been baking for years together 🙏
Congratulations on your new book! I am so happy for you. I have been watching you for a couple of years and this is paramount considering the work you have already done. Congrats!
I made your edible pumpkin desserts last weekend and they were a HIT. the pumpkin cake recipe you created is beyond delicious. You nailed it is nicely dense but so tender and moist which is hard to get in a small bunt cake...and that cream cheese filling!!!! I'm very excited to try your apple cake this weekend!!!!!! Happy Fall!
I baked this on Easter weekend and it came out perfect! I enjoy watching your vids and will try the red velvet cake next. I bought your book and cant wait to try the many recipes! Thanks John! Keep up the good work!
This cake looks beautiful and delicious. I especially appreciate all the little bits of information that you give in passing. I am in my 60s, and I have learned so much I never knew from you, even though I started cooking as a girl. Thank you so much for your beautiful videos. I will keep my eye out for your new book. I love apple butter, btw.
A nice trick to amp up the brown butter flavor is to add low fat powdered milk to the butter while browning it. IT's nice for a brown butter crème frosting as it adds a little extra on the flavor notes.
I've never wanted to make any apple cake than the one everyone in my family has made for generations but now I'm going to change. When I lived in upstate New York we went apple picking every year and made apple butter among other things so this gives me many good memories. ❤
I made this yesterday. Tastes amazing. But too sweet for my taste. Next time I should lower the sugar. i used stabilized whipped cream with mascaropne with a dash of marasala. It was perfect. I could balance the sweetness with the whipped cream. Cake was so soft and amazing. Thanks John. ❤
My jaw dropped at the concept of putting ghee in frosting, but now I want to try this even more! I do love the burnt milk solids though, they taste great with sugar 😂
Sir I've just discovered you. I love cakes, but I never make my own because I'm a little intimidated, even though they seem easy enough and I'm pretty good at baking whenever I do. But Imma make this cake. Next Friday, cause it looks and sounds THAT good. And if it's a hit I'm never going back
Omg first the chocolate carrot cake, then the banana caramel thing, now this. Dude you are KILLING me here......my doc will not be happy with my cholesterol levels 😎💜👏
I'm immediately captured by the the sugared herb (thyme?) decoration on top of the finished cake. And thyme is IN the cake? Woo--it's my favorite herb!
John thank you for sharing an exclusive recipe out of your book. How generous. I can't wait to make the cake and of course you've piqued my interest for more recipes especially for the holidays!!!! p.s. my family has asked several times for me to make your Spritz cookies.
You are my inspiration to cook! I love all your recipes 😍 your explanation is very simple & yet so informative 👍🏻 thank u! Keep bringing us new recipes. 👍🏻 👍🏻 👍🏻
The cookbook arrived and I can't tell how excited and motivated I am to get baking. This afternoon I'm making the apple cake, thank you so much. I am going to make everything in this book so I hope you are working on cookbook number 2.
SHAME ON YOU! I just licked the spoon from the buttercream! This stuff is incredible!!!! Good Lord! I didn't realize I didn't have apple butter so I am making some from the apples I just picked. When I assemble this cake, I think I will cry because I know it's going to be amazing. I love making your recipes! You are the absolute best ❤
