A fancy schmancy name for a cake, right? The remnants of my French lessons led me to think it had apples in it, and lo and behold, it is indeed “Breton Cake with Apples.”
A Breton cake is a bread-like round cake made with layers of butter and sugar folded into the dough. The cake is then formed around apples. The unique texture is the hallmark of this cake. Some recipes go so far as to use pizza dough. However, this recipe has a fluffy cake batter that is not consistent with any Breton cake I’ve seen. I am a huge fan of any cake with apples, so I decided to try it as written. Given how unusual the cake is, I am pretty sure this is meant to be an easier version. If this is not too difficult, I promise I’ll try the original someday. Maybe. Making pastry dough scares me a little, but I may just give it a shot.
I can honestly say that this apple cake did not disappoint. In fact, it is mouth-watering delicious. I used Granny Smith apples because I just love the tartness they bring to the table. Cooked in the sugar, these flavors blended nicely together. The addition of the lemon zest brings a freshness, and the caramel absolutely completes the dish. Each bite is even better than the last. This cake needs to be placed on your “must try” list.
By the way, the caramel on the cake was a beautiful golden brown Not sure why it looked so dark in the pictures!
This recipe is courtesy of Bonappetit and will serve 8 people who will come back to this different take on a Gâteau Breton Aux Pommes.
Ingredients for Gâteau Breton Aux Pommes:
For the Salted Caramel Sauce;
1/2 cup sugar
1/2 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
For the cake:
12 tablespoons (1 1/2 sticks) unsalted butter, melted, slightly cooled, divided, into 10 tablespoons and 2, plus more, room temperature, for pan
1 1/4 cups all-purpose flour plus more for pan
4 firm, tart apples (such as Pink lady or Braeburn; about 2 pounds), peeled cored, sliced 1/2-inch thick (I used Granny-Smith)
2 tablespoons plus 1 cup sugar, divided
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 teaspoon finely grated lemon zest
3 large eggs
Make the Caramel Sauce:
Bring sugar and 1/4 cup water to boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until the mixture turns a deep amber color, about 8 to 10 minutes.
Remove from heat and slowly add the cream (mixture will bubble vigorously).
Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes.
Remove from heat and mix in butter and salt.
Pour caramel sauce into a small heatproof jar or bowl; let cool.
Caramel sauce can be made 5 days ahead. Cover and chill.
Make the Cake:
Place rack in middle of oven and preheat to 350 degrees F.
Butter and flour cake pan; set aside.
Heat 2 tablespoons melted butter in a large skillet over medium heat.
Add apples, sprinkle with 2 tablespoons sugar and cook, tossing occasionally until the apples are golden brown, 10 to 12 minutes.
Arrange half of the apples in the bottom of prepared pan so most of it is covered (a few gaps is okay).
Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl.
Whisk in eggs and remaining 10 tablespoons melted butter until smooth.
Pour half of batter over apples in cake pan, top with remaining apples.
Pour remaining batter over.
Bake cake until top is golden and a tester inserted into the center comes out clean, 40 to 50 minutes.
Transfer to a wire rack and let cool.
Serve cake with caramel sauce.
It’s that simple!
