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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.
38 K 5/5 (3 reviews)499471
Last modified on: November 7th 2021
For 1 piece, 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: 1,565 grams
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.
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.
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.
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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 piece : 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)
Apple
Like these other recipes: Baker's apple soles, Apple and whisky crumble, Tarte Jurassienne, Apple and almond cake, Far Normandy-Brittany, ... See them all 62
Caster sugar
Like these other recipes: Household cake (Gâteau de ménage), Peach and verbena feuilleté, Little caramelized peach tarts, Little apple turnovers with almonds and raisins, Hazelnut and orange cake, ... See them all 377
Flour
Like these other recipes: Fresh pasta dough, Four quarters, Coconut tuiles, Checkerboard biscuits, Cheese Soufflé, ... See them all 214
Egg
Like these other recipes: Oatmeal cake, Poppy seed and lemon cake, Koulibiak in pie dish, Hamburgers, Buckwheat pancakes, ... See them all 253
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