Quatre-quarts aux pommes: (Apple Upside-down Pound Cake)
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 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
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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Reviews
-
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.
-
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.
RECIPE SUBMITTED BY
Kelley Maillard
France
I'm an American living in France these past 20+ years. I am a wife, mother, English teacher (in a French high school), vegetarian, big-time history buff, small-time whisky enthusiast, amateur baker, and expert procrastinator.
When I'm not finding creative solutions to put things off that really shouldn't be, I can be found in my kitchen baking treats for my family. I used to bake using cake mixes and such, until I moved to France, where decent mixes are nowhere to be found (or cost a small fortune if you do find them). So if I wanted an American-style dessert, I had no choice but to make it from scratch using French ingredients. Yum! Baking quickly became my favorite hobby and I henceforth banned all mixes from my kitchen!