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Home > Restaurants > Recipes > Gâteau Aux Pommes With Calvados-Caramel Sauce

Gâteau Aux Pommes With Calvados-Caramel Sauce

Provided by: Chef Laurent Tourondel
Served at: BLT Market

  • Type of Dish: Desserts: All, Desserts: Cakes/Cupcakes
  • Cuisine: French
  • Reader Rating:

    10 out of 10

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    2 Reviews | Write a Review

Photo by Kang Kim
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Ingredients

Apples
4 McIntosh apples
3 tablespoons unsalted butter
4 tablespoons light-brown sugar
2 teaspoons cinnamon

Cake
1 cups all-purpose flour
1 cup dark-brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
2/3 cup vegetable oil
1 1/2 cups shredded McIntosh apple
1/2 cup canned unsweetened crushed pineapple
1/4 cup Sugar in the Raw

Calvados-Caramel Sauce
1 cups dark-brown sugar
1/4 teaspoon salt
1/2 cup heavy cream
2 tablespoons unsalted butter
2 1/2 tablespoons Calvados

Instructions

Preheat the oven to 350 degrees.

Apples
Peel the apples, cut in half, and remove the cores. Heat the butter in a large sauté pan, 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 1/8-inch slices.

Cake
Sift together the dry ingredients 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, and coat the bottom and sides of the pan with the Sugar in the Raw. Fan the sautéed apple slices over the bottom of the pan and pour the batter on top. Bake for about 75 minutes, or until a toothpick inserted comes out clean. Place the cake pan on a rack to cool for 10 minutes. Use a knife to loosen the sides of the cake from the pan, and invert onto a serving plate.

Sauce
Place all of the ingredients in a small saucepan and bring to a simmer, stirring frequently until the sauce is smooth. Pour over the warm cake and serve with crème fraîche.

(Published 2007)
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