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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
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
servings
Calories
Author
Marye Audet-White
Ingredients
Salted Caramel Sauce
1 ½
cups
sugar
⅔
cup
water
½
tablespoon
corn syrup
½
cup
butter
, cut into tablespoon size pieces.
¼
cup
Jack Daniels Whiskey
¼
c
heavy cream
½
teaspoon
kosher salt
Apples
4
tart apples like Granny Smith or Honey Crisp - peeled and sliced ¼ - ½ inch thick
2
tablespoons
sugar
2
tablespoons
of unsalted butter
Cake
10
tablespoons
unsalted butter
1 ¼
cups
all purpose flour
1
cup
pure cane sugar
1
teaspoon
baking powder
¾
teaspoon
kosher salt
Pinch freshly grated nutmeg
3
eggs
Topping
¾
cup
sour cream
2
tablespoons
of sugar or to taste
Instructions
Caramel
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.
Set aside.
Apples
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.
Cake
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.
Assemble
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
.