Apple Cake (Gâteau aux pommes)

Ingredients

• 4 pieces Eggs (large, room temperature)
• 200 grams Granulated sugar (fine white sugar)
• 200 grams All‑purpose flour (sifted)
• 200 grams Unsalted butter (softened to pommade)
• 1 teaspoon Baking powder (double‑acting)
• 0.5 teaspoon Baking soda (bicarbonate of soda)
• 1 teaspoon Vanilla extract
• 3 pieces Golden apples (peeled, cored, thinly sliced (≈300 g))
• 2 tablespoons Brown sugar (cassonade) (for sprinkling on apples)
• 2 tablespoons Apricot jam (warmed for brushing)

Instructions

1. Beat eggs and sugar

   In a large mixing bowl, crack the 4 eggs, add the granulated sugar and beat with a hand mixer on medium speed until the mixture becomes pale, fluffy and doubles in volume.

   Time: PT5M

2. Incorporate first half of flour

   Add 100 g of the sifted flour to the egg‑sugar mixture and mix on low speed just until combined, forming a smooth batter.

   Time: PT2M

3. Add first half of butter

   Add 100 g of softened butter (pommade) and continue mixing until fully incorporated and the batter is smooth.

   Time: PT2M

4. Add remaining flour and butter alternately

   Add the remaining 100 g flour, mix briefly, then add the remaining 100 g butter, mixing after each addition until the batter is homogeneous.

   Time: PT4M

5. Add leavening and vanilla

   Sprinkle the baking powder, baking soda and vanilla extract over the batter and give a final quick mix to combine.

   Time: PT1M

6. Prepare the apples

   Peel, core and slice the golden apples very thinly (about 2‑3 mm). Arrange the slices in a decorative rosace pattern on the bottom of the prepared pan.

   Time: PT10M

7. Season apples

   Lightly sprinkle the sliced apples with the brown sugar.

   Time: PT1M

8. Add batter over apples

   Pour the batter over the arranged apples, using a spatula to spread it evenly and smooth the surface.

   Time: PT2M

9. Preheat oven

   Preheat the oven to 190 °C (375 °F).

   Time: PT10M

   Temperature: 190°C

10. Initial bake

    Place the pan in the oven and bake for 10 minutes at 190 °C.

    Time: PT10M

    Temperature: 190°C

11. Reduce temperature and continue baking

    Lower the oven temperature to 170 °C (340 °F) and bake for a further 30 minutes, or until a knife inserted in the centre comes out clean but still slightly moist.

    Time: PT30M

    Temperature: 170°C

12. Cool in pan

    Remove the cake from the oven and let it rest in the pan for about 15 minutes.

    Time: PT15M

13. Glaze with apricot jam

    Warm the apricot jam slightly (microwave 10‑15 seconds) and brush a thin, even layer over the top of the cake.

    Time: PT3M

14. Unmould and serve

    Carefully release the cake from the removable bottom, transfer to a serving plate and let it cool completely before slicing.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: egg replacer (vegan)
• Instead of Granulated sugar: coconut sugar, honey (reduce other liquids)
• Instead of All‑purpose flour: cake flour, gluten‑free flour blend
• Instead of Unsalted butter: margarine, plant‑based butter
• Instead of Baking powder: cream of tartar + baking soda
• Instead of Baking soda (bicarbonate of soda): baking powder (increase amount)
• Instead of Vanilla extract: almond extract (use half)
• Instead of Golden apples: Granny Smith, Pink Lady
• Instead of Brown sugar (cassonade): white sugar, coconut sugar
• Instead of Apricot jam: apple jam, peach preserves

Equipment Needed

• Mixing bowl
• Hand mixer or whisk
• Spatula
• Measuring cups and spoons
• Knife
• Cutting board
• Springform or removable‑bottom baking pan (≈20 cm)
• Parchment paper
• Oven
• Pastry brush

Critical Steps — Do Not Skip

• Beating eggs and sugar until the mixture is pale and fluffy (step 1)
• Arranging apple slices in a rosace pattern (step 6)
• Changing oven temperature after the first 10 minutes (step 11)
• Testing doneness with a knife (step 11)
• Brushing warm apricot jam for a shiny glaze (step 13)

Chef Tips from the Video

• Room‑temperature butter and eggs give a smoother batter and better rise.
• Line the pan with parchment paper before placing the removable bottom; this ensures an easy release.
• For extra shine, brush the jam with a little melted butter after glazing.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Wrap each slice in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature in an airtight container for 1‑2 days.

Make-Ahead Tips

• The batter can be prepared a day ahead and kept refrigerated; give it a quick stir before using.
• Apple slices can be kept in a bowl of cold water with a splash of lemon juice to prevent browning.
• Prepare the apricot glaze in advance and gently re‑warm before brushing.