Quatre-quarts aux pommes: (Apple Upside-down Pound Cake)

I got this recipe from my French mother-in-law, although where she got it, I do not know. Anyway, I have translated the recipe and converted the measurments to US standard. I hope you all enjoy this yummy French cake as much as my family and I do!

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 410°F (210°C).
  • In a non-stick saucepan, make a caramel sauce using the sugar cubes and 2 or 3 spoonfuls of water.
  • Once the caramel has reached a golden brown or"blond" color, pour in into a cake pan.
  • Tilt and rotate the pan so that the bottom is evenly covered with the caramel.
  • Peel the apples and cut them into large wedges.
  • Place the wedges onto the caramel.
  • Mix butter and sugar in a large bowl.
  • Add the eggs one at a time, then the flour and baking powder.
  • Mix well.
  • Pour batter over the apples.
  • Bake 30-40 minutes.
  • Let cool before removing from pan.
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@frusakam
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@frusakam
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"I got this recipe from my French mother-in-law, although where she got it, I do not know. Anyway, I have translated the recipe and converted the measurments to US standard. I hope you all enjoy this yummy French cake as much as my family and I do!"
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  1. Xandi
    Just in case anyone else, like me, uses regular granulated sugar instead of sugar cubes, one cube is equal to one teaspoon. 15 tsp is 5 tablespoons, or 1/4 cup plus 1 tbsp.
    Reply
  2. Xandi
    Just in case anyone else, like me, uses regular granulated sugar instead of sugar cubes, one cube is equal to one teaspoon. 15 tsp is 5 tablespoons, or 1/4 cup plus 1 tbsp.
    Reply
  3. polzter
    Though some aspects of this recipe required more work than I'd like, it was well-worth it! The caramel set of the apples' tartness really well. Some help for the clueless - like me! To make caramel, you have bring the sugar to a boil for some time before it turns colour and when it does, it does so quickly. Also found that the cake bakes in 15-20mins even when the oven was just under 400F.
    Reply
  4. HeatherFeather
    This cake is delicious! I couldn't wait to let it cool down completely and it tasted wonderful still warm from the oven. The apple chunks were warm and mushy and sweet. Note: It was a little tricky to get the caramel spread in the pan (it hardens very quickly) - mine hardens too quickly to get it spread evenly, so I stuck the pan into the warm oven while I peeled the apples. The carmel softened up again and I was able to swirl it around the pan.
    Reply
  5. frusakam
    I got this recipe from my French mother-in-law, although where she got it, I do not know. Anyway, I have translated the recipe and converted the measurments to US standard. I hope you all enjoy this yummy French cake as much as my family and I do!
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