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.
799 5/5 (2 reviews)
1 hour 25 min.
Easy
8 people
12 IngredientsLast modified on: May 14th 2025
For 8 people, you will need:
- 1
160 g butter - 2
4 eggs - 3
180 g brown sugar - 4
20 g vanilla sugar - 5
100 g ground almonds - 6
300 g flour - 7
20 g baking powder - 8
4 pinches fine (or table) salt - 9
240 g whole milk - 10
8 apples - 11 120 g butter
- 12
120 g caster sugar - Total weight: 2,900 grams
Change measures:
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 100 g ground almonds, mix again, then sift together into the bowl 300 g flour, 20 g baking powder and 4 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 8 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 120 g butter and 120 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 | 90 RDI=30 % | 820 RDI=80 % | 330 RDI=50 % | 6,270 RDI=310 % | 26,240 RDI: 310 % |
| 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 8 people : 8.45 €
- 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: Cannelés, Viennese Shortbread, Oatmeal and chocolate shortbread, Buckwheat almond biscuits, Pancake batter, ... See them all 201
Whole milk
Like these other recipes: Elsa's Comtoise galette, Gratin Comtois, Savoury French toast, Pear and chocolate tart with a hint of mint, Jerusalem artichoke purée with leeks, ... See them all 67
Brown sugar
Like these other recipes: Chocolate cereal bars, Plum and hazelnut crumble, Shortbread tart with sweet apricots and rosemary, Moist cereal bars, Chocolate cake, ... See them all 44
Butter
Like these other recipes: Gratin slices with spinach, Tagliatelle New Zealand style, Oatmeal and apple cookies, "Moelleux" cake batter, Saltimbocca, ... See them all 467
Other recipes you may also like
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.December 30th 2019107 K3.9 60 min.
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011139 K 24.1 3 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.July 12th 2023331 K4.1 1 hour 45 min.
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 2011260 K 15 60 min.
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.February 21th 2011365 K 13.9 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.