Caramelized apple "moelleux" cake


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.
16K 3 5
Grade this recipe:

Last modified on: November 7th 2021

Keywords for this recipe:
You will need:

How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Caramelized apple "moelleux" cake

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.
Caramelized apple "moelleux" cake
Add 100 g cream and mix again.

Stage 3 - 3 min.
Caramelized apple "moelleux" cake
Sieve 170 g flour and 3 g baking powder into the mixture.

Stage 4 - 1 min.
Caramelized apple "moelleux" cake
Mix again.

Stage 5 - 2 min.
Caramelized apple "moelleux" cake
Add the melted butter...

Stage 6 - 1 min.
Caramelized apple "moelleux" cake
...and mix one last time.

Your "moelleux" cake batter is ready.

Stage 7 - 15 min.
Caramelized apple "moelleux" cake

The caramelized apples

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

Stage 8 - 2 min.
Caramelized apple "moelleux" cake
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.
Caramelized apple "moelleux" cake
Add the apple pieces and wait until you see the bottom of the pan beginning to brown.

Stage 10
Caramelized apple "moelleux" cake
Stir the apples round...

Stage 11 - 10 min.
Caramelized apple "moelleux" cake
...turning until they are the required colour.

Take off the heat and leave to cool.

Stage 12 - 3 min.
Caramelized apple "moelleux" cake

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.
Caramelized apple "moelleux" cake
Arrange a layer of caramelized apples on top.

Stage 14 - 3 min.
Caramelized apple "moelleux" cake
Top with another third of the batter.

Stage 15 - 4 min.
Caramelized apple "moelleux" cake
Add a second layer of apples.

Stage 16 - 3 min.
Caramelized apple "moelleux" cake
Finish with the final third of batter.

Stage 17 - 50 min.
Caramelized apple "moelleux" cake
Bake for about 50 minutes.

Stage 18
Caramelized apple "moelleux" cake
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 valueProteins CarbohydratesFats
3,194 Kcal or 13,373 Kj40 gr464 gr134 gr
160 %15 %44 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
204 Kcal or 854 Kj3 gr30 gr9 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 : 2.91 £

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)
AppleApple: You can check-out other recipes which use it, like for example: Invisible apple cake, Warm apple feuillantines, Tatin apples with mascarpone cream, Toffee apple upside-down cake, Apple-almond shortbread tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Far Normandy-Brittany, Grandma Solange's biscuits, Almond tuiles, Cannelés, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Traditional nutty choc-chip cookies, Cod loin with saffron, Fillet of beef in a rosemary crust, Cornmeal baps for Anne, Almond macaroon cake, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Hamburgers, Caramel rice pudding, Toffee apple upside-down cake, Walnut short bread, ... All
Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
345K4.0 1 hour 11 min. February 21th 2011
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
319K4 2 hours 30 min. July 4th 2018
Baked apples from St Aubin le Vertueux
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).
239K 24.2 1 hour 7 min. February 21th 2011
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
216K4.2 37 min. February 21th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
329K5 50 min. July 30th 2021
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page