Gateau Aux Pommes With Calvados-caramel Sauce
From dond 16 years agoIngredients
- 4 McIntosh apples shopping list
- 3 tablespoons unsalted butter shopping list
- 4 tablespoons light-brown sugar shopping list
- 2 teaspoons cinnamon shopping list
- 1 cups all-purpose flour shopping list
- 1 cup dark-brown sugar shopping list
- ⅓ cup granulated sugar shopping list
- 1½ teaspoons baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon ground cinnamon shopping list
- ½ teaspoon ground cloves shopping list
- ½ teaspoon ground allspice shopping list
- ½ teaspoon salt shopping list
- 3 large eggs shopping list
- ⅔ cup vegetable oil shopping list
- 1½ cups shredded McIntosh apple shopping list
- ½ cup canned unsweetened crushed pineapple shopping list
- ¼ cup sugar in the Raw shopping list
- calvados-Caramel Sauce: shopping list
- 1 cups dark-brown sugar shopping list
- ¼ teaspoon salt shopping list
- ½ cup heavy cream shopping list
- 2 tablespoons unsalted butter shopping list
- 2½ tablespoons calvados shopping list
How to make it
- 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.
People Who Like This Dish 5
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The Rating
Reviewed by 3 people-
Sounds yummy TY for post!
mystic_river1 in Bradenton loved it -
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Fantastic "5"FORK!!!!!
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