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.
20K 5/5 based on 3 reviews
Last modified on: November 7th 2021
Keywords for this recipe:You will need:
- 1
0 kg 2 g butter - 2
0 kg 5 g Egg ( How to... ) - 3
0 kg 6 g caster sugar - 4
0.4 oz Vanilla sugar - 5
0 kg 3 g cream - 6
0 kg 9 g flour - 7
0.1 oz baking powder - 8
1 lb + 12.2 oz apple - 9 1.1 oz butter
- 10 1.4 oz caster sugar
Change measures:
Times for this recipe
Preparation: 44 min.
Cooking: 1 hour 12 min.
All in all: 1 hour 56 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 - 3 min.
The "moelleux" cake batter
Melt 0 kg 2 g butter on low heat then set aside.Put 0 kg 5 g Egg, 0 kg 6 g caster sugar and 0.4 oz Vanilla sugar into a mixing bowl and mix with a whisk.
Stage 2 - 2 min.
Add 0 kg 3 g cream and mix again.
Stage 3 - 3 min.
Sieve 0 kg 9 g flour and 0.1 oz 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 1 lb + 12.2 oz apples, cut into segments and remove the core.Stage 8 - 2 min.
Melt 1.1 oz butter in a large frying pan on high heat. When good and hot, add 1.4 oz 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 20 % | 500 50 % | 130 20 % | 3,220 160 % | 13,500 160 % |
| Per 100 g | 2 1 % | 30 3 % | 8 1 % | 210 10 % | 860 10 % |
How much will it cost?
- For : 3.39 €
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: Ramekins with almonds, apples and lemon, Tarte Jurassienne, Tatin apples with mascarpone cream, Caramelized apple and walnut cake, Warm apple feuillantines, ... See them all 54
Caster sugar
Like these other recipes: Nougatine, Cantucci di Prato, Panettone, Fresh mint ice-cream, Yeast-based flaky dough (for croissants), ... See them all 349
Flour
Like these other recipes: Panettone, Pancake batter, Sweet pastry, Parmesan cauliflower cheese, Arizona cupcakes, ... See them all 194
Egg
Like these other recipes: Gisèle's Pasties, Stuffed baguette , "Oeufs rabattus" with leeks, Pan-fried cheese, egg and spinach toastie, Kugelhof for Nanou, ... See them all 222
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011741K3.5 8 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017509K4.3 2 hours 36 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).August 2nd 2019276K4.4 3 hours 15 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.2M 23.8 6 hours 26 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.4M 14.8 1 hour 13 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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.