Caramelized apple "moelleux" cake
The apples in this recipe are caramelized in a mixture of butter and sugar, then cooled before being added to the "moelleux" batter (which makes a soft, moist cake). The result is a delicious cake combining apple and caramel flavours.
17K 3 5
Last modified on: November 7th 2021
Keywords for this recipe:You will need:
- 1
1⁄3 cup butter - 2
2⁄3 cup egg ( How to... ) - 3
1 cup caster sugar - 4
1 tablespoon Vanilla sugar - 5
½ cup cream - 6
1 cup + 2 tablespoons flour - 7
½ teaspoon baking powder - 8
3 ½ cups apple - 9 2 tablespoons butter
- 10 3 tablespoons caster sugar
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 44 min. | 1 hour 12 min. | 1 hour 56 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
The "moelleux" cake batter
Melt 1⁄3 cup butter on low heat then set aside.Put 2⁄3 cup egg, 1 cup caster sugar and 1 tablespoon Vanilla sugar into a mixing bowl and mix with a whisk.
Stage 2 - 2 min.
Add ½ cup cream and mix again.
Stage 3 - 3 min.
Sieve 1 cup + 2 tablespoons flour and ½ teaspoon baking powder into the mixture.
Stage 4 - 1 min.
Mix again.
Stage 5 - 2 min.
Add the melted butter...
Stage 6 - 1 min.
...and mix one last time.
Your "moelleux" cake batter is ready.
Your "moelleux" cake batter is ready.
Stage 7 - 15 min.
The caramelized apples
Peel 3 ½ cups apples, cut into segments and remove the core.Stage 8 - 2 min.
Melt 2 tablespoons butter in a large frying pan on high heat. When good and hot, add 3 tablespoons caster sugar.
Stage 9 - 10 min.
Add the apple pieces and wait until you see the bottom of the pan beginning to brown.
Stage 10
Stir the apples round...
Stage 11 - 10 min.
...turning until they are the required colour.
Take off the heat and leave to cool.
Take off the heat and leave to cool.
Stage 12 - 3 min.
Assembling the cake
Preheat the oven to 390°F (200°C) .Butter a large loaf tin (or 2 smaller ones like in the photo). Spread a first layer in the tin with a third of the cake batter (a forcing bag is ideal for this, but not essential).
Stage 13 - 4 min.
Arrange a layer of caramelized apples on top.
Stage 14 - 3 min.
Top with another third of the batter.
Stage 15 - 4 min.
Add a second layer of apples.
Stage 16 - 3 min.
Finish with the final third of batter.
Stage 17 - 50 min.
Bake for about 50 minutes.
Stage 18
Serve cold or warm.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,194 Kcal or 13,373 Kj | 40 gr | 464 gr | 134 gr |
| 160 % | 15 % | 44 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 204 Kcal or 854 Kj | 3 gr | 30 gr | 9 gr |
| 10 % | 1 % | 3 % | 1 % |
How much will it cost?
- For : 3.39 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Apple: You can check-out other recipes which use it, like for example: Caramelized apple and walnut cake, Oatmeal and apple cookies, Tarte à l'coloche, Ramekins with almonds, apples and lemon, Croissant dough apples, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, Pitta bread, Peach and verbena feuilleté, Génoise (Genoa sponge), Crème brulée, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: French onion soup, Escalope cordon bleu, "Moelleux" cake batter, Vegetable clafoutis, Choux pastry (pâte à choux), ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Gingerbread, Fried eggs with tomatoes, Eggs with green asparagus and Parmesan cheese, French Family Cake, ... All |
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