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.
28 K 5/5 (3 reviews)
Grade this recipe:
Keywords:
Last modified on: November 7th 2021
You will need:

Times for this recipe
Preparation: 45 min.
Cooking: 1 hour 15 min.
All in all: 1 hour 60 min.
When should you start or finish this recipe?
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 - 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %500 RDI=50 %130 RDI=20 %3,220 RDI=160 %13,500 RDI: 160 %
Per 100 g2 RDI=1 %30 RDI=3 %8 RDI=1 %210 RDI=10 %860 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten
How much will it cost?
  • For : 3.40 €

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)
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017765 K 313.7 40 min.
Montbenoit's canapés
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
October 13th 2010282 K4.6 1 hour 45 min.
Spaghetti Carbonara
Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
February 21th 2011342 K 24.8 25 min.
How to cook rice in rice-cooker
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".
February 21th 2011931 K 24.9 20 min.
Chocolate cream with a crunch, irish coffee mousse
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
March 11th 2011263 K 15 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)

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