Le fameux gâteau de grand-mère hyper moelleux aux pommes et cannelle
Le fameux gâteau de grand-mère hyper moelleux aux pommes et cannelle is a easy French recipe that serves 8. 250 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 30 min | Cook: 50 min | Total: 1 hr 30 min
Cost: $4.85 total, $0.61 per serving
Ingredients
- 4 Apples (firm apples such as Granny Smith or Golden, peeled, cored and cut into bite‑size pieces)
- 150 g Granulated Sugar (divided: 2 tbsp for apples, remainder for batter)
- 1 tsp Ground Cinnamon (for seasoning the apples)
- 3 Eggs (large, at room temperature)
- 100 ml Vegetable Oil (or melted unsalted butter; neutral flavor)
- 200 g All‑Purpose Flour (sifted)
- 1 tsp Baking Powder (leavening agent)
- 1 pinch Fleur de Sel (enhances flavor)
- 50 ml Milk (any type – dairy or plant based)
- 1 tbsp Brown Sugar (Cassonade) (sprinkled on top for caramelized finish)
Instructions
Prepare the apples
Peel, core and cut the 4 apples into bite‑size pieces. Place them in a bowl, add 2 tbsp granulated sugar and 1 tsp ground cinnamon, then toss to coat evenly.
Time: PT5M
Pre‑cook the apples
Cover the bowl and microwave the apple mixture for 2 minutes on high. Stir once halfway through.
Time: PT2M
Whisk sugar and eggs
In a clean mixing bowl, combine the remaining granulated sugar with the 3 eggs. Whisk vigorously until the mixture becomes pale and slightly fluffy.
Time: PT5M
Incorporate oil (or melted butter)
Slowly drizzle the 100 ml vegetable oil (or melted butter) into the egg‑sugar mixture while whisking continuously.
Time: PT2M
Add dry ingredients and milk
Sift the 200 g flour together with 1 tsp baking powder and a pinch of fleur de sel. Fold the dry mixture into the wet batter, then pour in the 50 ml milk. Stir just until smooth; a few lumps are okay.
Time: PT5M
Fold in the pre‑cooked apples
Reserve a handful of the softened apple pieces for topping. Gently fold the remaining apples into the batter using a spatula.
Time: PT3M
Prepare the cake pan
Grease the 20 cm round cake pan with a little oil or butter and lightly dust with flour, or line with parchment paper.
Time: PT3M
Transfer batter and add topping
Pour the batter into the prepared pan, smooth the top, then scatter the reserved apple pieces and sprinkle 1 tbsp brown sugar over the surface.
Time: PT2M
Bake the cake
Place the pan in the pre‑heated oven and bake at 180°C for 50 minutes, or until a skewer inserted in the centre comes out clean and the top is golden.
Time: PT50M
Temperature: 180°C
Cool and serve
Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack. Serve warm or at room temperature.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Gluten
Ingredient Substitutions
- Instead of Apples: Pears, Peaches
- Instead of Granulated Sugar: Coconut sugar, Caster sugar
- Instead of Ground Cinnamon: Ground nutmeg, Apple pie spice
- Instead of Eggs: Flax egg (2 tbsp ground flax + 6 tbsp water), Commercial egg replacer
- Instead of Vegetable Oil: Melted unsalted butter, Canola oil
- Instead of All‑Purpose Flour: Bread flour, Gluten‑free flour blend
- Instead of Baking Powder: Self‑raising flour (reduce flour amount), Baking soda + cream of tartar
- Instead of Fleur de Sel: Kosher salt, Sea salt
- Instead of Milk: Almond milk, Soy milk
- Instead of Brown Sugar (Cassonade): Light brown sugar, Turbinado sugar
Equipment Needed
- Mixing Bowl
- Whisk
- Microwave‑Safe Bowl
- Measuring Cups and Spoons
- Spatula
- 20 cm (8‑inch) Round Cake Pan
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Whisking eggs and sugar until pale and fluffy
- Adding dry ingredients without overmixing
- Pre‑cooking apples for 2 minutes in the microwave
- Baking at the correct temperature for the full 50 minutes
Chef Tips from the Video
- Use a mix of sweet (Fuji) and tart (Granny Smith) apples for depth of flavor.
- Add a splash of vanilla extract or a pinch of ground nutmeg to the batter for extra aroma.
- For a glossy finish, brush the top with a little melted butter immediately after baking.
Troubleshooting
Cake is dense or heavy
Do not over‑mix the batter and ensure the baking powder is fresh. Also, avoid over‑cooking the apples before folding them in.
Cake is dry on the top
Check oven temperature with an oven thermometer; if it runs hot, lower to 170°C. Cover the top with foil after 35 minutes if it browns too quickly.
Apples are too mushy
Microwave the apples for only 2 minutes and keep them slightly firm. Alternatively, sauté the apple pieces briefly in a pan.
Storage
Refrigerator: Cover tightly with plastic wrap; keeps 3 days.
Freezer: Wrap the cooled cake in foil and a freezer bag; up to 2 months.
Room temperature: Can sit at room temperature for up to 1 day, covered.
Make-Ahead Tips
- Bake the cake a day ahead; reheat slices briefly in a 150°C oven.
- Batter can be prepared up to the point of adding apples, then refrigerated for up to 12 hours.
Frequently Asked Questions
What is the cultural significance and history of Moelleux aux Pommes in French cuisine?
Moelleux aux Pommes is a classic French home‑style cake that dates back to the early 20th century, when apples were abundant in French orchards. It became known as "grand‑mère's cake" because it was a staple dessert served at family gatherings and after‑school treats.
What are the traditional regional variations of apple cake in French cuisine?
In Normandy, the cake often includes Calvados brandy and a crumble topping, while in Alsace a streusel made with butter and brown sugar is common. The simple version on Hervé Cuisine keeps the recipe light with just cinnamon and a brown‑sugar glaze.
How is Moelleux aux Pommes traditionally served in France?
It is typically served slightly warm, sliced and accompanied by a dollop of crème fraîche, vanilla yogurt, or a scoop of vanilla ice cream. A dusting of powdered sugar is also popular for a festive presentation.
During which occasions is Moelleux aux Pommes traditionally enjoyed in French culture?
The cake is a favorite for family picnics, after‑school snacks, and seasonal celebrations such as the autumn harvest festivals when apples are at their peak. It also appears on Sunday family brunch tables.
What makes Moelleux aux Pommes special or unique in French dessert tradition?
Its hallmark is the balance between a tender, buttery crumb and the soft, cinnamon‑spiced apple pieces that stay moist after baking. The quick microwave pre‑cook step keeps the apples from releasing excess water, preserving the cake’s light texture.
What are the most common mistakes to avoid when making Moelleux aux Pommes at home?
Common errors include over‑mixing the batter, which creates a tough crumb, and over‑cooking the apples, which can make the cake soggy. Also, baking at too high a temperature can dry the top before the centre sets.
Why does this Moelleux aux Pommes recipe use a microwave to pre‑cook the apples instead of sautéing them?
Microwaving the apples for just 2 minutes softens them quickly without adding extra fat, preserving the cake’s light texture. Sautéing would introduce additional butter and could caramelize the sugars, changing the intended flavor profile.
Can I make Moelleux aux Pommes ahead of time and how should I store it?
Yes, the cake can be baked a day ahead. Cool completely, wrap tightly in plastic wrap, and refrigerate for up to three days. For longer storage, freeze the wrapped cake for up to two months and reheat before serving.
What texture and appearance should I look for when the Moelleux aux Pommes is done baking?
The top should be golden‑brown with a slight crack, and a skewer inserted into the centre should come out clean or with just a few moist crumbs. The cake should spring back lightly when pressed on the surface.
What does the YouTube channel Hervé Cuisine specialize in?
The YouTube channel Hervé Cuisine focuses on approachable French home cooking, offering step‑by‑step tutorials for classic dishes, comfort foods, and seasonal recipes with clear explanations and practical tips for everyday cooks.
How does the YouTube channel Hervé Cuisine's approach to French cooking differ from other French cooking channels?
Hervé Cuisine emphasizes simplicity and minimal equipment, often using everyday kitchen tools like a microwave and basic pans, whereas many other French channels showcase more elaborate techniques or professional‑grade equipment.
Last updated: August 25, 2026
