Recipe

Gateau Aux Pommes With Calvados-caramel Sauce Recipe

Add Step-by-Step Photos	Dond / All my dishes 1 year, 1 month ago I ran across this recipe from Chef Laurent Tourondel of BLT Market in New York in a recent issue of New York Magazine, and I couldn't resist making it right away. The taste is fantastic, the texture is almost silky, and the combination of apples, bro... More Prep:30m Cook:90m Servings:8	Dond
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Ingredients

4 McIntosh apples

3 tablespoons unsalted butter

4 tablespoons light-brown sugar

2 teaspoons cinnamon

1 cups all-purpose flour

1 cup dark-brown sugar

⅓ cup granulated sugar

1½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground allspice

½ teaspoon salt

3 large eggs

⅔ cup vegetable oil

1½ cups shredded McIntosh apple

½ cup canned unsweetened crushed pineapple

¼ cup Sugar in the Raw

Calvados-Caramel Sauce:

1 cups dark-brown sugar

¼ teaspoon salt

½ cup heavy cream

2 tablespoons unsalted butter

2½ tablespoons Calvados

Directions

Preheat the oven to 350 degrees.

Peel the apples, cut in half, and remove the cores.

Heat the butter in a large sauté pan, then add the sugar, cinnamon, and apple halves.

Sauté for 3 to 4 minutes over medium-high heat, turning the apples often until they are tender crisp. Remove from the pan, and set aside to cool.

Slice the apples into ⅛-inch slices.

Sift together flour, brown sugar, sugar, baking soda, baking powder, cinnamon, cloves, allspice, and salt in a bowl.

In a medium bowl, whisk together the eggs and oil, then pour over the dry ingredients. Stir in the shredded apples and drained pineapple until well blended.

Butter a 9-inch cake pan or a 9-inch spring form pan, and coat the bottom and sides of the pan with the Sugar in the Raw.

Fan apple slices over bottom of pan and pour batter on top. Bake for about 75 minutes, or until a toothpick inserted comes out clean. Place pan on rack to cool for 10 minutes.

If using a regular cake pan, use a knife to loosen the sides of the cake from the pan; if using a spring form pan, remove the sides. Then invert the cake onto a serving plate.

Make absolutely certain you've let the cake cool sufficiently before inverting it (and, if using a spring form pan, sliding off the pan bottom) -- otherwise, you may run into problems (those apple slices can be quite sticky).

For the sauce: Place the dark-brown sugar, salt, heavy cream, unsalted butter, and Calvados in a small saucepan and bring to a simmer, stirring frequently until the sauce is smooth.

Spread a bit of the sauce on a dessert plate, place a slice of the cake on top of the sauce, and top with a dollop of crème fraîche.

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Comments

rosemaryblue 1 year, 1 month ago said:
This truly is irresistible! Thanks for sharing.

mystic_river1 1 year, 1 month ago said:
Sounds yummy TY for post!

kukla 1 year, 1 month ago said:
Sounds devine, Dond. Thank you :)

jenniferbyrdez 1 year, 1 month ago said:
This sounds heavenly, but you'll have to invite me over. I would not even attempt this.

dond 1 year, 1 month ago said:
No, really, it's actually a pretty simple recipe. The most time-consuming part is peeling, coring, cooking, and slicing the apples. Everything else is, essentially, mixing, pouring, and baking. I've made lots of cakes, tarts, and gateaus before, but the pic at the top of this page is my first attempt at making this particular recipe. So it couldn't be all that hard, right?

leonora5 7 months, 1 week ago said:
This looks too yummy for words! I am comforted to hear that its not too difficult.

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