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:
- 3 nice tart apples
- 15 sugar cubes
- 2 large eggs
- 1⁄2 cup granulated sugar
- 1⁄2 cup flour
- 1⁄2 cup butter, softened
- 1 teaspoon baking powder
- 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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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.7Reply
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.12Reply