Gateau Aux Pommes With Calvados-caramel Sauce |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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, brown sugar, and pineapple is irresistible. Read more . Obviously, you can make a delicious sauce without adding Calvados, but seriously, who would want to? I used a spring form pan to make this dessert, but of course you can use a regulation cake pan if you prefer. I find the spring form pan to be much easier to work. As in the case of the Calvados, crème fraîche is optional. Using Sugar in the Raw to coat the bottom and sides of the pan might seem a bit baroque, but Chef Tourondel specifies it, and I defer to him. 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 |
11/2 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 |
⅔ cup vegetable oil |
11/2 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 |
21/2 tablespoons calvados |
Directions:
1. Preheat the oven to 350 degrees.
2. Peel the apples, cut in half, and remove the cores.
3. Heat the butter in a large sauté pan, then add the sugar, cinnamon, and apple halves.
4. 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.
5. Slice the apples into ⅛-inch slices.
6. Sift together flour, brown sugar, sugar, baking soda, baking powder, cinnamon, cloves, allspice, and salt in a bowl.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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).
12. 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.
13. 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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