Gateau Aux Pommes Recipes

UPSIDE-DOWN APPLE CAKE (GATEAU TATIN AUX POMMES)

Steps:

• Preheat the oven to 350°F. Grease a 6-inch cake pan with softened butter. Then pour turbinado sugar into the pan. Move the pan from side to side to coat the bottom and inside edges of the pan with sugar. Temporarily set aside.
• In a small skillet over medium heat, melt the 2 tbsp of butter. Once melted, add the sugar, water, and ground cinnamon. Bring the mixture to a simmer. Add the apple wedges and lower the heat to low. Cook one side of the wedges for about 8 minutes, then cook the other side for another 8 minutes, or until the liquid in the skillet has turned into a thick syrup.
• Melt the remaining 1/2 cup of unsalted butter. Pour this into a large bowl with the 2 eggs, and immediately whisk vigorously until the eggs are paler than before. Add the remaining 1/2 cup of granulated sugar and whisk again to combine. Pour in the vanilla extract and give another quick whisk.
• Add the flour and baking powder to the wet mixture and use a rubber spatula to stir everything together until you get a smooth batter.
• To assemble the cake, place the apple wedges on the bottom of the cake pan (in any pattern you like). Pour the syrup from the pan over the apple wedges. Follow with the cake batter.
• Bake the cake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Immediately after taking the cake out of the oven, run a knife along the edges. Let the cake cool in the pan for 5 minutes, then flip the cake out onto an awaiting plate. Any apple wedges that don't get flipped out can easily be scooped up with a fork and placed back onto the cake (no one will know!).

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.

BEIGNETS AUX POMMES

Steps:

• Combine flour, salt, sugar, beer, water, yolks, and butter. Beat until smooth. Let stand for 2 hours. When ready to use, fold in the egg whites. Prepare the filling. Use a corer to remove the cores of the apples. Peel the apples and cut them into rounds about 1/4-inch thick. Sprinkle with the sugar, then the Kirsch. Cover and let stand for 20 minutes. Drain apples and dry on paper towels. Heat the oil to 375 degrees. Dip the apple rounds in the batter and plunge immediately into hot oil. Fry until brown on both sides, about 5 to 6 minutes. Drain on absorbent paper. Sprinkle with the sugar and cinnamon mixture. Serve on a heated plate.

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.

GATEAU AUX POMMES

Steps:

• 1/ Préchauffer le four à 180°C. Beurrer un moule peu profond de 20 cm de diamètre. Évider les pommes et les couper en quatre. Avec un couteau pointu, émincer chaque quartier en tranches très fines. Couvrir d'eau froide pour éviter qu'elles ne noircissent. 2/ Mélanger le beurre dans un bol avec le sucre. Ajouter l'oeuf et bien mélanger. Incorporer à la cuillère la farine et le lait dans le mélange au beurre. Verser la préparation dans le moule préparé et lisser la surface. 3/ Disposer les pommes égouttées, en les faisant se chevaucher légèrement, autour du bord du gâteau. Cuire 20 minutes, ou jusqu'à ce qu'une aiguille insérée au cœur du gâteau ressorte sèche. Badigeonner le dessus du gâteau de beurre fondu et saupoudrer de sucre. Servir chaud.