Antoinette's caramelized apple cake

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
30 min.	55 min.	1 hour 25 min.

Step by step recipe

1	The dough Melt 80 g butter, in the microwave for example, then leave to cool.
2	Pour 2 eggs, 90 g brown sugar and 10 g vanilla sugar into a bowl and whisk to combine.
3	Pour in the warm butter and mix again.
4	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.
5	Mix again.
6	Finish by pouring in 120 g whole milk, and mix one last time. Your dough is ready.
7	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.
8	Take 4 apples, peel them, cut them into quarters and remove the core from the quarters.
9	Pour the batter into the mould.
10	The first baking Place the apples in the pastry and bake at 180°C (360°F) for 20 minutes.
11	Meanwhile, prepare the future caramel by mixing 60 g butter and 60 g caster sugar.
12	The second baking After 20 minutes of the first baking, remove the mold from the oven...
13	...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.
14	Return to the oven for a further 20-30 minutes.
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.

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