Saturday, November 24, 2012

Apple cake (Cake aux pommes)

I've got the feeling ... ouhouuuu .. that tonight's gonna be a good night ...

Second party tonight, baby !! 
Once again, I'm going to move my anatomy. I love this expression, it makes me think about King Julian in Madagascar. We love this character.

From this morning, WE DON'T STOP ONE MINUTE ... I'm already exhausted. We have to think about a lot of things to make the party great. 

And I don't know for you, but for me, there's always ONE thing who don't go as you want it to go and it makes me going CRAZY.

For us, it was the music playlist ... Important thing, don't you think ?... 

From this morning, my husband and I ... Well, much more my husband, because after 2 hours of try, I was ready to threw the computer by the window...
Well, one entire morning and a part of the afternoon to make music going right. 

Patience is not my first quality. 

I've got friends who come from far away to celebrate this time with us. 
As we live in a small apartment, my parents went away for the week end and we go to sleep in their house, with some of those friends.
So, I needed to think about our lunch for sunday noon, and the dessert too.
Thats' the reason why I bake this apple cakes. 

Oven preheated at 180°C (350°F / Th 6) 

Here what you'll need :
  • 250 grammes of flour
  • 10 grammes of baking powder
  • 2 eggs
  • 90 grammes of white sugar (sometimes, I use brown sugar and it's divine)
  • 90 ml of milk
  • 50 ml of half and half cream
  • 3 tablespoon of neutral oil
  • 3 apples
  • 1/2 teaspoon of cinnamon
  • 1 pinch of salt
  • 1 tablespoon of vanilla liquid
For the crunchy : 
  • 50 grammes of white sugar
  • 40 grammes of butter. 

Step 1 : 
Peel the apples and cut them in pieces.


Step 2 : 
Whisk sugar and eggs and vanilla.

Step 3 :
Mix dry ingredients together : flour, salt, baking powder and cinnamon.


Stir all that.

Step 4 : 
Add the dry ingredients into the mixture and, little by little, pour the milk, the cream and the oil.
Stir until all is combined.




Step 5 : Butter and flour and cake pan and pour the HALF of the mixture in it.
You may have the feeling there's not enough mixture. Believe, you'll have ... It's going to rise.


Step 6 : 
Pour the HALF of apples and cover with the rest f mixture.



Step 7 : 
Finish with apples, that you sink a little bit in.
Put your pan on a hotplate, before put it in the oven for 30 minutes.


Step 8 : 
5 minutes before the end of cooking, get out your cake from the oven and let melt sugar and butter in the microwave for 1 minute.
Pour it on the cake's top.





In the oven again for 15 minutes more.

Wait until it's totally cold.



Bon appétit !!



Oven preheated at 180°C (350°F / Th 6) 
Recapitulative :
  • 250 grammes of flour
  • 10 grammes of baking powder
  • 2 eggs
  • 90 grammes of white or brown sugar
  • 90 ml of milk
  • 50 ml of half and half cream
  • 3 tablespoon of neutral oil
  • 3 apples
  • 1/2 teaspoon of cinnamon
  • 1 pinch of salt
  • 1 tablespoon of vanilla liquid
For the crunchy : 
  • 50 grammes of white sugar
  • 40 grammes of butter.

Peel the apples and cut them in pieces.

Whisk sugar and eggs and vanilla.

Mix dry ingredients together : flour, salt, baking powder and cinnamon.
Stir all that.

Add the dry ingredients into the mixture and, little by little, pour the milk, the cream and the oil.
Stir until all is combined.

Butter and flour and cake pan and pour the HALF of the mixture in it.

Pour the HALF of apples and cover with the rest f mixture.

Finish with apples, that you sink a little bit in.

Put your pan on a hotplate, before put it in the oven for 30 minutes.

5 minutes before the end of cooking, get out your cake from the oven and let melt sugar and butter in the microwave for 1 minute.
Pour it on the cake's top.

In the oven again for 15 minutes more.

Wait until it's totally cold.

13 comments:

  1. Axelle--"The good points of being 40?" you ask...that's easy...we are like a fine wine that just gets better with age and richer flavored and more subtle and more full bodied and something to be thought about and mulled over. And then you open that bottle of fine aged wine and it tastes...like everything you put in it...is it going to be bellisimo or vinegar?--Have fun at your party and shake a leg!--Jamie

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    Replies
    1. Jamie, I LOVE your philosophy of 40's and you're so right !
      I just hope to be a good wine than a vinegar :D
      OR, at least, a balsamic vinegar :D !
      Thank you very much for this lesson of life. I'll remember it !! :)

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    2. Axelle, to be a balsamic vinegar, you'll need to be much much much older than 40 ;)

      I think "un cake" in French is a "bread" in English, like a zucchini bread, or a banana nut bread. And the English "cake" is a French "gâteau." But in this case, your French "cake" looks could be called an English "cake" too ;) At any rate, it looks delicious, I love the idea of the crunchy topping!

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    3. Axelle--Thank you so much for the idea of a balsamic vinegar. It will make me feel better.
      Bring on the apple recipes because I have two whole bushels of homegrown apples to deal with. I'm grateful for them but tubs of applesauce...I will make this apple cake.--Jamie

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    4. Dr CaSo : Every good news is good to taken : I'm not old enough :D

      Jamie : I'm going to try to post them soon ;)
      If you try this apple cake, eat it with caramel sauce ... So terrible !

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    5. Axelle, why does the pan need to sit on a hot plate for 30min.? Step 7. I am making the caramel sauce now. Jamie

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    6. In fact, it mustn't need to sit on a hot plate for 30 minutes, it just need to be on a hot plate, during the cooking time, just because the bitter/sugar mixture can overflow. It's just to prevent to make your oven dirty ;)

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    7. Axelle--my oven is so dirty now it doesn't matter! : ) I've made 8 loaves of this bread so far! I gave one to the man who brings our newspaper. And one to the bank tellers because they save the Wall Street Journal for me every day. See how far you go? These will freeze well and reheat well so I'm making more. These are perfect for breakfast. I never know what to do for breakfast....5 children....I get tired of scrambling eggs....Thank you so much. Jamie

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    8. I'm REALLY happy to know all that, Jamie !! It's very comforting to know that what you cook is liked by other people.
      5 children ? You need a huge table and a lot of chicken, if you use to cook eggs :D
      I always wanted to have a lot of children. My husband said stop just after the second... Little gambler ... ;)
      Thank you, Jamie, for your words.

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  2. Oh my thank you.
    What a great recipe for fall/winter!
    This cake aux pommes looks heaven.
    As St. Thérèse Délicieux would say...

    ReplyDelete
    Replies
    1. Thank you very much, Sweet. :)
      Fall is apple's time. I've got a lot of recipes with apples, I'll post them time to time.
      Who is St Thérèse Délicieux ? I'm curious to know it !

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    2. Oh..., she is the Saint of French Cooking, i think... :)

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    3. LOL !! You're right, there must a Saint for that !! :)

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