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Easy French Apple Cake Recipe
A lightly sweetened buttery cake filled with caramelized apple slices and served with a whiskey salted caramel and a tangy topping.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings
Salted Caramel Sauce
- 1 ½ cups sugar
- 2/3 cup water
- 1/2 tablespoon corn syrup
- 1/2 cup butter , cut into tablespoon size pieces.
- ¼ cup Jack Daniels Whiskey
- 1/4 c heavy cream
- 1/2 teaspoon kosher salt
- 4 tart apples like Granny Smith or Honey Crisp - peeled and sliced 1/4 - 1/2 inch thick
- 2 tablespoons sugar
- 2 tablespoons of unsalted butter
- 10 tablespoons unsalted butter
- 1 1/4 cups all purpose flour
- 1 cup pure cane sugar
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- Pinch freshly grated nutmeg
- 3 eggs
- 3/4 cup sour cream
- 2 tablespoons of sugar or to taste
Combine sugar and water in a pan.
Stir over medium heat until sugar dissolves.
Add corn syrup
Let come to boil and allow the sugar to turn a dark golden brown. Do not stir during this time.
Remove from heat and whisk in the butter one tablespoon at a time.
Stir in salt.
Allow the mixture to cool slightly, about 5 minutes at most.
Whisk in the cream and Jack Daniels until smooth.
Melt 2 tablespoons butter in a heavy pan.
Add apples and 2 tablespoons sugar.
Cook, gently turning once in awhile, until apples are cooked and golden brown.
Mix the baking powder, salt,flour, and remaining 1 cup sugar.
Melt the remaining 10 tablespoons of butter, let cool slightly.
Beat the eggs.
Add the eggs and melted butter to the flour mixture and stir quickly until smooth.
Grease and flour an 8-inch circular cake pan.
Arrange half the apple slices in a circle to cover the bottom of the pan.
Add half the cake batter.
Arrange the rest of the apples over the batter.
Cover with the remaining batter.
Bake in a 350F oven until the top is golden and a cake tester comes out clean, about 35-45 minutes.
Remove from oven and let cool for five minutes.
Run a knife around the sides of the pan to loosen the cake.
Carefully turn pan over and release the cake to a cake plate.
Serve with the caramel sauce and a dollop of lightly sweetened creme fraiche or sour cream.