Antoinette's caramelized apple cake
An apple cake baked in 2 stages, the second of which involves pouring a mixture of butter and sugar over the top, which then caramelizes deliciously.
18 K 5/5 (3 reviews)
1 hour 25 min.
Easy
4.25 €
4 people
12 IngredientsLast modified on: May 14th 2025
For 4 people, you will need:
- 1
80 g butter - 2
2 eggs - 3
90 g brown sugar - 4
10 g vanilla sugar - 5
50 g ground almonds - 6
150 g flour - 7
10 g baking powder - 8
2 pinches fine (or table) salt - 9
120 g whole milk - 10
4 apples - 11 60 g butter
- 12
60 g caster sugar - Total weight: 1,450 grams
Times for this recipe
Preparation: 30 min.
Cooking: 55 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 2 min.
Pour in the warm butter and mix again.
Stage 4 - ⌛ 4 min.
Pour in 50 g ground almonds, mix again, then sift together into the bowl 150 g flour, 10 g baking powder and 2 pinches fine (or table) salt.
Stage 5 - ⌛ 1 min.
Mix again.
Stage 6 - ⌛ 2 min.
Stage 7 - ⌛ 5 min.
Assembly
Preheat your oven to 180°C (360°F) on static heat.
Carefully butter an 18 cm (7") diameter cake tin, and place a disk of baking paper in the bottom.
Stage 8 - ⌛ 5 min.
Take 4 apples, peel them, cut them into quarters and remove the core from the quarters.
Stage 9 - ⌛ 1 min.
Pour the batter into the mould.
Stage 10 - ⌛ 20 min.
The first baking
Place the apples in the pastry and bake at 180°C (360°F) for 20 minutes.
Stage 11 - ⌛ 3 min.
Meanwhile, prepare the future caramel by mixing 60 g butter and 60 g caster sugar.
Stage 12 - ⌛ 1 min.
The second baking
After 20 minutes of the first baking, remove the mold from the oven...
Stage 13 - ⌛ 2 min.
...and pour over the butter-sugar mixture, which, thanks to this pre-cooking, stays well on top of the cake.
If necessary, use a brush to spread the mixture evenly over the entire surface of the cake.
If necessary, use a brush to spread the mixture evenly over the entire surface of the cake.
Stage 14 - ⌛ 30 min.
Return to the oven for a further 20-30 minutes.
Stage 15
Unmould warm, and leave to cool to enjoy warm or cold.
Remarks
Half of the butter used in step 1 can be semi-salted, but in this case, do not add salt in step 4.
Choose slightly tart apples (such as Reinette), which go well with the caramel and the sweetness of the pastry.
Inevitably, the apples when cooked will form "caves" in the pastry, so if you want to avoid this (but it's just a matter of aesthetics) pre-cook them for a few minutes once peeled and cut, in the pre-heated oven, or in a frying pan with a little butter, or even in the microwave.
Choose slightly tart apples (such as Reinette), which go well with the caramel and the sweetness of the pastry.
Inevitably, the apples when cooked will form "caves" in the pastry, so if you want to avoid this (but it's just a matter of aesthetics) pre-cook them for a few minutes once peeled and cut, in the pre-heated oven, or in a frying pan with a little butter, or even in the microwave.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 410 RDI=40 % | 160 RDI=30 % | 3,130 RDI=160 % | 13,120 RDI: 160 % |
| Per 100 g | 3 RDI=1 % | 30 RDI=3 % | 10 RDI=2 % | 220 RDI=10 % | 910 RDI: 10 % |
| Per person | 10 RDI=4 % | 100 RDI=10 % | 40 RDI=6 % | 780 RDI=40 % | 3,280 RDI: 40 % |
How much will it cost?
- For 4 people : 4.25 €
- Per person : 1.10 €
Change currency:
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)
Flour
Like these other recipes: Sesame cookies, Linzer torte, Gâteau Basque , Lemon and lime cakes, Vegetable clafoutis, ... See them all 210
Whole milk
Like these other recipes: Gâteau Basque , Gratin Dauphinois, Celeriac and sesame soup, Elsa's Comtoise galette, Jerusalem artichoke purée with leeks, ... See them all 68
Brown sugar
Like these other recipes: Chaud-froid of grapefruit, pineapple and lime custard , Plum and hazelnut crumble, Smart plum tart, Plum and hazelnut crumble, Croissant dough apples, ... See them all 46
Butter
Like these other recipes: Chicken breasts in a potato crust, Chilli chicken and spinach gratin, Nachos, Warm white bean salad with smoked trout, Cookies of the Camisards, ... See them all 483
Other recipes you may also like
Green parsley tahini sauce
This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry. April 8th 202064 K 9 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011280 K3.9 50 min.
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve. February 21th 2011147 K5 2 min.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this. March 13th 2013566 K 13.7 1 hour 55 min.
Strawberry, kiwi and mascarpone verrines
Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream. June 12th 201678 K5 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.