Crousti-moelleux aux pommes (a French apple cake)
This apple cake can be easily pulled together in the window between lunch and cake, while permitting even a short nap for a tired parent. The recipe is from the special dessert edition of the French cooking magazine: Saveurs.
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Ingredients
- Flour 4/5 cup (100 g)
- Baking powder 1 tsp
- Ground almonds 1 oz. (25 g)
- Egg 2
- Sugar ⅓ cup + ¼ cup (120 g)
- Milk ¼ cup (5 cl)
- Oil 4 Tbsp
- Salt
- Apples 2-4, peeled, cored and cut into small pieces
- Butter 4 Tbsp (60 g)
- Cinnamon ½ tsp
Instructions
- Preheat the oven to 350°F (180°C). Butter a loaf pan and dust with flour.
- Beat together one egg and ⅓ cup (70 g) of sugar.
- Add the oil, milk and a pinch of salt, followed by the ground almonds, the flour and the baking powder. Mix well.
- Add the chopped apples. Pour the batter into the prepared loaf pan.
- Bake for 25 minutes.
- In the meantime, melt 3-1/2 Tbsp (50 g) of butter with ¼ cup (50 g) of sugar in a sauce pan.
- Let cool slightly, then add in one egg and the cinnamon. Beat together vigorously.
- After the 25 minutes are up, increase the oven temperature to 460°F (240°C).
- Pour the butter-sugar mix onto the baked apple cake.
- Bake for an additional 8 minutes.
Notes
Probably the best part of this dessert special is that each recipe includes the appropriate wine or other adult beverage recommendation. For our moelleux: un cidre doux (a hard apple cider, of the lighter variety).