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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 7^th 2021

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You will need:

1 70 g butter
2 150 g egg ( How to... )
3 190 g caster sugar
4 10 g Vanilla sugar
5 100 g cream
6 170 g flour
7 3 g baking powder
8 800 g apple
9 30 g butter
10 40 g caster sugar
Total weight: 1,563 grams

Change measures: Metric

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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.

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Step by step recipe

Stage 1 - 3 min.

The "moelleux" cake batter

Melt 70 g butter on low heat then set aside.

Put 150 g egg, 190 g caster sugar and 10 g Vanilla sugar into a mixing bowl and mix with a whisk.

Stage 2 - 2 min.

Add 100 g cream and mix again.

Stage 3 - 3 min.

Sieve 170 g flour and 3 g 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.

Stage 7 - 15 min.

The caramelized apples

Peel 800 g apples, cut into segments and remove the core.

Stage 8 - 2 min.

Melt 30 g butter in a large frying pan on high heat. When good and hot, add 40 g 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.

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.

Remarks

If you like, you can flambé the apples in Calvados or rum at the end of stage 11.

For a hint of lemon flavour, add the zest of a lemon in stage 6.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For : 3.39 €

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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: Four quarters (adding fruit), Apple Pie, Warm apple feuillantines, Baked apples from St Aubin le Vertueux, Apple and Blackcurrant Brioche Pies, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Double raspberry tartlets, Ramekins with almonds, apples and lemon, Apple custard tart, Liège waffles, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Cornmeal baps for Anne, Poppy seed and lemon cake, Bechamel sauce, Peanut rolls, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Invisible apple cake, Chocolate sweetcrust pastry, Pear, grapefruit and pistachio tart, Corsican tarts, Apple custard tart, ... All

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