November 28, 2016

Gâteau de Pommes Grand-Mère {Grandma's Apple Cake Recipe}

Every year in autumn when barrels of apples fill up produce stands, I begin to think about the various desserts that I will bake with the different varieties. I have several favorite apple recipes on my list: classic apple tart, Tarte Tatin and Ina Garten's Apple Crostata. But this French grandmother's-style apple-spice cake is unique and special. It's especially satisfying served with coffee or tea on a chilly autumn day. 

Because this recipe is so old-fashioned, I like to imagine preparing it with fresh orchard apples. One day, I will visit an orchard in Sonoma County and then bake with apples that I've picked myself.
{Photo credit: Marin Mommies}
Recipe for Gâteau de Pommes Grand-Mère {adapted from Van Gogh's Table cookbook}

2 large Honeycrip, Granny Smith or Golden Delicious apples
1/2 cup almond flour or finely ground pecans
2 tablespoons butter
1 1/4 cup sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly ground nutmeg
2/3 cup plain yogurt
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 cup vegetable oil
3 large eggs at room temperature


1.)  Preheat the oven to 350 degrees Fahrenheit and grease an 8" cake pan.

2.) Melt the butter in a skillet over medium-high heat. Coursely chop the apples and then saute them (tossing occasionally) for about 5 to 7 minutes, until they are golden brown. Stir in the Calvados, 1 tablespoon of the sugar and the cinnamon. Set aside.

3.) In a large bowl, whisk together the yogurt and the remaining sugar until it's very smooth. Combine with the flour, baking soda, oil and eggs, whisking well after adding each ingredient. Then stir the apple pieces into the batter.

4.) Pour the batter into the greased pan and spread out evenly. Set on a baking sheet and bake for 45 to 55 minutes. To test when it's done, insert a toothpick - it should come out clean. 

5.) Allow the cake to cool on a wire rack. The cake is best prepared the night before.

Copyright © 2016, Lisa Alexander. All rights reserved.

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