[SUB] ! : Apple tarte tartin pound cake

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Today I'm making a fall apple dessert. It's tarte tartin pound case, a balanced mix of tarte tartin and upside-down cake. I discovered this on Instagram and made a version to my style.

The making is really easy, but takes some patience. You want to cool it overnight before taking it out of the mold for the moisture and the rich caramel flavors to develop for a day. And please do have this with tea or coffee. One bite is all you need to understand why I say this. It will have you thirst for more coffee.

* Ingredients ( 1 21.5 x 9.5 x 9.5 cm)
Apple compote
2( 2~3 ), 90g, 1, 30g
2 apples, 1Tbs water, 90g sugar, 30g unsalted butter

Cake batter
120g, 100g, 1, 2,
100g, 20g ( 120g )
3g, 1~2

120g unsalted butter, 100g sugar, 1 tsp. vanilla extract
2 eggs, 100g cake flour, 20g almond flour, 3g baking powder
1~2 tbsp. caramel sauce

30 .
Take out butter and eggs from the fridge 30 minutes before use.


* Method
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1. Peel, core and cut the apples into into quarters.

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2. in a thick pot, add and simmer water and sugar until the sugar melts into a light brown syrup.

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3. When the sugar melts a light-brown color, add butter.

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4. Add all the cut apples into the pot and mix.

5. 25~30 .
5. Cook the apples in the sauce on low heat for 25~30 minutes.

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The caramel sauce will look too runny at the beginning, but soon reduce to a thickness were used to. Thats when its ready.

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6. When the apple compote is done, keep it in the pot to cool.

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7. Line the pound cake mold with parchment paper

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8. Pack the bottom of the mold in layers

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9. Soften butter with a whisk in a mixing bowl

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10. Once butter is softened, add some sugar and mix.

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11. Add vanilla extract and gradually stir in the eggs.

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12. Add sifted flour, almond flour and baking powder into the bowl and mix well with a spatula.

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13. Lastly we are going to mix in the remaining caramel sauce 1~2Tbs from the apple compote.

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14. Pour the batter in the mold.

15. 170 , 40 .
15. Bake for 40 minutes in the oven preheated at 170C.

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16. Keep the baked cake in the mold until completely cooled and leave in the fridge.

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The outside of the cake may dry out, so once completely cooled, store in an airtight container or ziplock bag.


Cafe a Paris by Pianist Jane

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