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Breton Apple Cake

Breton Apple Cake

 When I saw this cake on my friend Stacey’s blog, I knew it was in my future. The cake alone – so moist and redolent of butter and apples – is worth making. But served with the salted caramel sauce, it becomes irresistible. That’s why it’s best  to wait till company comes or you’ll be eating it all yourself and swiping your finger into the pot to get every last drop of the caramel sauce. (guilty as charged on that last one.)

Normally, I bake with granny smith apples, but this time I used a combination of those and honey crisp, and it was terrific.
You have to sauté the apples in butter first.
Then spread them out in a single layer in a buttered pan.
Cover with a layer of the batter, then repeat the process.
I sprinkled the whole thing with cinnamon sugar.
It will be a huge hit, especially if you drizzle that decadent caramel sauce on the side –
Or pour it all over the top into a puddle of goodness.
 Gateau Breton aux Pommes avec Beurre Salé (adapted from Bon Appetit):

As found on Stacey Snacks’ blog
Printable Recipe here

For the cake:

10 tablespoons of butter, melted and cooled, plus 2 tbsp for the apples
1 1/4 cups of flour
1 tsp baking powder
3/4 tsp kosher salt (not regular table salt)
1 cup sugar plus 2 tbsp sugar, divided
zest of a lemon
3 eggs
4 firm apples (I mixed varieties), peeled, cored and thickly sliced

Butter and flour an 8″ cake pan (I used my springform, of course).

Mix the flour, baking powder and salt in a small bowl. In a large bowl, mix the eggs, sugar and 10 tbsp. of melted butter and lemon zest.
Add in the dry ingredients and mix to form a batter.

In a heavy medium skillet, heat the 2 tbsp of butter and add in the apple slices. Sprinkle with 2 tbsp of sugar and cook for about 8-10 minutes on medium heat until the apples are juicy and caramelized. Keep stirring, so the apples don’t stick.

Lay half the cooked apples on the bottom of the prepared cake pan and spoon half the batter over them. Don’t worry if the batter doesn’t seem to cover the apples.

Layer with the rest of the apples, then the rest of the batter. It’s easiest if you have a rubber spatula to spread the batter.

I sprinkled my cake with cinnamon sugar.

Bake in a preheated 350F oven for 35-45 minutes, testing with a toothpick for doneness.

Salted Caramel (beurre salé):

1/4 cup of water
1/2 cup sugar
1/2 cup cream
3 tbsp butter
1/2 tsp kosher salt (not regular salt)

In a small, heavy saucepan, heat the water and sugar on medium boil until turning golden, 8-10 minutes.
You can scrape the brown bits on the sides of the pan down with a wet pastry brush.
Take the golden liquid off the heat and carefully add in the cream, it will bubble and boil, so be careful not to splatter yourself.

Place back on the stove and stir for 2 minutes.

Add in 3 tbsp butter and salt and cook another minute or two until the butter and mixture is nice and smooth.

Transfer to a heat resistant vessel, and place in the fridge to cool. You can make the caramel sauce 5 days in advance.
This Post Has 15 Comments
  1. That first shot is a beauty Linda, it looks moist and buttery just like you describe and the sauce takes it over the top! I haven't made one apple cake yet but when I do it will be this one for sure.

  2. Today is a Ciao Chow Linda day. Making the Asian roast for dinner and the apple cake for dessert (because the "kids" are coming over and I need extra hungry mouths! Perfect autumn dinner!

  3. Oh my. I adore this cake. I've never made this version, so I am going to have to try it. Butter, apples, caramel sauce. This is my kind of food, and your photographs just make me want this even more. How beautiful and tempting it all looks. Che meraviglia!

  4. Wow, the caramel puts things right over the top! I just read your last post also and need to get to Le Virtu. We've been wanting to try it but have had too many other things going on. Next time I eat in Philly that is where we will go.

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