Antoinette's caramelized apple cake
An apple cake baked in 2 stages, the second of which involves pouring a mixture of butter and sugar over the top, which then caramelizes deliciously.
20 K 5/5 (3 reviews)
1 hour 25 min.
Easy
4.25 €
4 people
12 IngredientsLast modified on: May 14th 2025
For 4 people, you will need:
- 1
80 g butter - 2
2 eggs - 3
90 g brown sugar - 4
10 g vanilla sugar - 5
50 g ground almonds - 6
150 g flour - 7
10 g baking powder - 8
2 pinches fine (or table) salt - 9
120 g whole milk - 10
4 apples - 11 60 g butter
- 12
60 g caster sugar - Total weight: 1,450 grams
Times for this recipe
Preparation: 30 min.
Cooking: 55 min.
All in all: 1 hour 25 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 - ⌛ 2 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 2 min.
Pour in the warm butter and mix again.
Stage 4 - ⌛ 4 min.
Pour in 50 g ground almonds, mix again, then sift together into the bowl 150 g flour, 10 g baking powder and 2 pinches fine (or table) salt.
Stage 5 - ⌛ 1 min.
Mix again.
Stage 6 - ⌛ 2 min.
Stage 7 - ⌛ 5 min.
Assembly
Preheat your oven to 180°C (360°F) on static heat.
Carefully butter an 18 cm (7") diameter cake tin, and place a disk of baking paper in the bottom.
Stage 8 - ⌛ 5 min.
Take 4 apples, peel them, cut them into quarters and remove the core from the quarters.
Stage 9 - ⌛ 1 min.
Pour the batter into the mould.
Stage 10 - ⌛ 20 min.
The first baking
Place the apples in the pastry and bake at 180°C (360°F) for 20 minutes.
Stage 11 - ⌛ 3 min.
Meanwhile, prepare the future caramel by mixing 60 g butter and 60 g caster sugar.
Stage 12 - ⌛ 1 min.
The second baking
After 20 minutes of the first baking, remove the mold from the oven...
Stage 13 - ⌛ 2 min.
...and pour over the butter-sugar mixture, which, thanks to this pre-cooking, stays well on top of the cake.
If necessary, use a brush to spread the mixture evenly over the entire surface of the cake.
If necessary, use a brush to spread the mixture evenly over the entire surface of the cake.
Stage 14 - ⌛ 30 min.
Return to the oven for a further 20-30 minutes.
Stage 15
Unmould warm, and leave to cool to enjoy warm or cold.
Remarks
Half of the butter used in step 1 can be semi-salted, but in this case, do not add salt in step 4.
Choose slightly tart apples (such as Reinette), which go well with the caramel and the sweetness of the pastry.
Inevitably, the apples when cooked will form "caves" in the pastry, so if you want to avoid this (but it's just a matter of aesthetics) pre-cook them for a few minutes once peeled and cut, in the pre-heated oven, or in a frying pan with a little butter, or even in the microwave.
Choose slightly tart apples (such as Reinette), which go well with the caramel and the sweetness of the pastry.
Inevitably, the apples when cooked will form "caves" in the pastry, so if you want to avoid this (but it's just a matter of aesthetics) pre-cook them for a few minutes once peeled and cut, in the pre-heated oven, or in a frying pan with a little butter, or even in the microwave.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 410 RDI=40 % | 160 RDI=30 % | 3,130 RDI=160 % | 13,120 RDI: 160 % |
| Per 100 g | 3 RDI=1 % | 30 RDI=3 % | 10 RDI=2 % | 220 RDI=10 % | 910 RDI: 10 % |
| Per person | 10 RDI=4 % | 100 RDI=10 % | 40 RDI=6 % | 780 RDI=40 % | 3,280 RDI: 40 % |
How much will it cost?
- For 4 people : 4.25 €
- Per person : 1.10 €
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)
Flour
Like these other recipes: Pink Reims biscuits, Fish in a sesame crust, Spinach and Comté Loaf, Kugelhof for Nanou, Half-cooked chocolate cake with raspberry coulis, ... See them all 211
Whole milk
Like these other recipes: Pain perdu, Gâteau Basque , Vanilla ice cream, Celeriac and sesame soup, Auvergne gratin, ... See them all 69
Brown sugar
Like these other recipes: Cocktails, Tarte à l'coloche, Moist cereal bars, Craquelin (sweet cracker dough), Soft apple cookies, ... See them all 46
Butter
Like these other recipes: Crisp apricot and pistachio tart, Tarte à l'coloche, Bounty-style tart for Alison, Cauliflower and chickpea purée, Foie gras fingers, ... See them all 491
Other recipes you may also like
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018280 K 24.7 5 hours 30 min.
Eggs in brioche nests
This is an original way to serve an egg: with cheese in a savoury brioche nest. This looks elegant for when you have guests and it is delicious as well. September 16th 202474 K4.1 3 hours 40 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025317 K 24.5 3 hours 8 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020384 K 24.6 55 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011345 K 14 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.