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)
1 hour 60 min.
Easy
10 IngredientsLast modified on: November 7th 2021
You will need:
- 1
72.24 ml butter - 2
150 ml egg - 3
190 ml caster sugar - 4
10 ml vanilla sugar - 5
100 ml cream - 6
265.2 ml flour - 7
3 ml baking powder - 8
800 ml apple - 9 30.96 ml butter
- 10 40 ml caster sugar
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 1 hour 15 min.
All in all: 1 hour 60 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 72.24 ml butter on low heat then set aside.Put 150 ml egg, 190 ml caster sugar and 10 ml vanilla sugar into a mixing bowl and mix with a whisk.
Stage 2 - 2 min.
Add 100 ml cream and mix again.
Stage 3 - 3 min.
Sieve 265.2 ml flour and 3 ml 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 ml apples, cut into segments and remove the core.Stage 8 - 2 min.
Melt 30.96 ml butter in a large frying pan on high heat. When good and hot, add 40 ml 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 RDI=20 % | 500 RDI=50 % | 130 RDI=20 % | 3,220 RDI=160 % | 13,500 RDI: 160 % |
| Per 100 g | 2 RDI=1 % | 30 RDI=3 % | 8 RDI=1 % | 210 RDI=10 % | 860 RDI: 10 % |
How much will it cost?
- For : 3.40 €
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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: Apple custard tart, Ramekins with almonds, apples and lemon, Express apple tart, Toffee apple upside-down cake, Apple charlotte with toasted brioche, ... See them all 56
Caster sugar
Like these other recipes: Chocolate mousse with hazelnuts, Nanou's apple and almond cake, Quick Strawberry Millefeuille, Home-made terrine of foie gras, You should not leave egg yolks in contact with sugar, ... See them all 360
Flour
Like these other recipes: Pistachio madeleines, Diamond biscuits, Flognarde, Chocolate almond cookies, Cramique, ... See them all 201
Egg
Like these other recipes: Caramelized pear custard tart, Kouign-amann brioche, Gingerbread, Arlesian Biscuits, Provençal remoulade sauce, ... See them all 236
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