Gateau Breton Aux Pommes

READY IN: 1hr 10mins




  • 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.