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.
5,666 3 5
Last modified on: November 7th 2021
Keywords for this recipe:CakeMoistMoelleuxBakingApplesCaramelYou 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: 1,563 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 44 min. | 1 hour 12 min. | 1 hour 56 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,194 Kcal or 13,373 Kj | 40 gr | 464 gr | 134 gr |
| 160 % | 15 % | 44 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 204 Kcal or 854 Kj | 3 gr | 30 gr | 9 gr |
| 10 % | 1 % | 3 % | 1 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Apple: You can check-out other recipes which use it, like for example: Autumn apple and plum crumble pie, Apple Tatin Terrine, Sweet pancake rolls from Brittany, Caramelized apple and walnut cake, Lemon and grated apple tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Blackberry and almond fondant tart, Kouign-amann brioche, French Family Cake, Citrus tart, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Red mullet fillets with a reduced white-wine sauce, Craquelin (sweet cracker dough), Two-olive ciabatta, How to seal a terrine or casserole dish, Almond tuiles, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Sesame cookies, Apple Batter Puddings, Biscuit de Savoie sponge cake, Hachis parmentier, Apple custard tart, ... All |
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