Gateau Aux Pommes Recipes

THE APPLE LADY'S APPLE CAKE (GATEAU AUX POMMES DE LA REINE DES POMMES)

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 9-inch springform pan and set it aside.
• In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
• Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
• Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
• Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
• Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

GâTEAU BRETON AUX POMMES

Steps:

• Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8-10 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes. Remove from heat and mix in butter and salt. Pour caramel sauce into a small heatproof jar or bowl; let cool.
• Place rack in middle of oven and preheat to 350°F. Butter and flour cake pan; set aside.
• Heat 2 tablespoons melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 tablespoons sugar, and cook, tossing occasionally, until apples are golden brown, 10-12 minutes. Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay).
• Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl. Whisk in eggs and remaining 10 tablespoons melted butter until smooth.
• Pour half of batter over apples in cake pan, top with remaining apples, then pour remaining batter over. Bake cake until top is golden and a tester inserted into the center comes out clean, 40-50 minutes. Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.
• Serve cake with caramel sauce and crème fraîche.
• DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.

TARTE AUX POMMES

Steps:

• Crust: Place flour on a clean surface (preferably marble, granite, or wood). Make a well in the center. To the well, add salt, sugar, butter, and 1 tablespoon ice-cold water. With your fingertips, push the flour and butter together until large clumps form, adding more water if the mixture seems too dry to come together. When the mixture begins to look shaggy, begin pushing it forward with the heel of your hand. Continue pushing it together until the flour and butter are a single mass of dough. Wrap in plastic and chill for at least 1 hour (or freeze up to 2 weeks).
• Parbake crust: Preheat oven to 375 degrees F. Place a box grater into the glass pie dish. Grate half of the chilled (or frozen) dough on the wide holes of a box grater directly onto the bottom of the pie dish. Gently press the dough into the bottom of the dish; it should be ¼-inch thick. (Grate additional dough if it's too thin. Reserve remaining dough for another tart.) Lightly butter one side of a sheet of parchment paper and lay it onto the dough, buttered side down. Fill the pie dish with pie weights, dried beans, or uncooked rice, and bake for 10 minutes. Remove weights, beans, or rice and parchment paper, and continue baking uncovered until lightly brown, 10-15 minutes.
• Apple filling: Cut apples in half, core, and trim stem. Cut into very thin half-moon slices and place into a large mixing bowl.
• In the bowl, toss the apples with half of the melted butter and all but 2 tablespoons of the sugar. Pile the apples into the parbaked crust, then drizzle the remaining butter and sprinkle the rest of the sugar on top. Bake until golden brown and bubbly, 35-40 minutes.
• Remove the tarte from the oven and cool slightly, 10 minutes. Transfer to a cutting board and cut into pieces. Serve warm or room temperature.

GâTEAU DE POMMES GRAND-MèRE (GRANDMOTHER'S APPLE CA

Steps:

• Preheat the oven to 350°F.
• Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick).
• Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed.
• Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter.
• Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.
• Note: The cake is best made several hours before serving, or better yet, the night before.

GATEAU BRETON AUX POMMES

Steps:

• For salted caramel sauce:.
• Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
• Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8-10 minutes.
• Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes.
• Remove from heat and mix in butter and salt.
• Pour caramel sauce into a small heatproof jar or bowl; let cool.
• For cake:.
• Place rack in middle of oven and preheat to 350°F Butter and flour cake pan; set aside.
• Heat 2 tablespoons melted butter in a large skillet over medium heat.
• Add apples, sprinkle with 2 tablespoons sugar, and cook, tossing occasionally, until apples are golden brown, 10-12 minutes.
• Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay).
• Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl.
• Whisk in eggs and remaining 10 tablespoons melted butter until smooth.
• Pour half of batter over apples in an 8-inch diameter cake pan, top with remaining apples, then pour remaining batter over.
• Bake cake until top is golden and a tester inserted into the center comes out clean, 40-50 minutes.
• Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.
• Serve cake with caramel sauce and creme fraiche.
• DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.