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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.

17K 3 5

Last modified on: November 7^th 2021

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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

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
44 min.	1 hour 12 min.	1 hour 56 min.

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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.

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.

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.

Remarks

If you like, you can flambé the apples in Calvados or rum at the end of stage 11.

For a hint of lemon flavour, add the zest of a lemon in stage 6.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,194 Kcal or 13,373 Kj	40 gr	464 gr	134 gr
118 %	11 %	32 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
204 Kcal or 854 Kj	3 gr	30 gr	9 gr
8 %	1 %	2 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For : 3.39 €

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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: You can check-out other recipes which use it, like for example: Apple and almond gratin, Stewed apple (compote), Canadian apple crumble, Warm apple feuillantines, Far Normandy-Brittany, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut pyramids, Caramelized apple and walnut cake, Kouign-amann, Gâteau Breton (Brittany butter cake), Cannelés, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Panettone, Cookies of the Camisards, Buckwheat almond biscuits, Sesame fried scampi, Grapefruit cake, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Spinach fritters, Baked eggs with chicken and spinach, Small ratatouille with , Fish Mousselines, Cocotte eggs with Comté, ... All

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