“When the night has come, And the land is dark
And the moon is the only light we see
No I won’t be afraid, No I won’t be afraid
Just as long as you stand, stand by me.”
Ben E. King
Of the cake Helene says, “I am pretty sure that most French people reading are familiar with the “Gateau aux Pommes 5-4-3-2-1” that the brand Tupperware® introduced during home demonstrations of their products. A very simple, very unassuming and particularly delicious apple cake, soft and moist all the way through. It was especially known for its creamy butter and sugar topping forming a tempting thin crust while baking.“
Summary: A simple, comforting, unassuming apple cake, delicious and moist. A couple of tablespoons of unsweetened low fat cream make it even more addictive! Recipe adapted minimally from Tartlette.
Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients for the cake:
- 1 cup plain flour
- 1/4 cup cornmeal
- 1/2 cup vanilla sugar
- Pinch of salt
- 1 teaspoon baking powder
- 1/2 cup low fat milk
- 1/4 cup low fat cream
- 1/3 cup oil
- 1 egg
- 1/2 vanilla bean scraped
- 2 apples, peeled, cored and thinly sliced
Ingredients for the topping:
- 5 1/2 tbsp {80g} unsalted butter, at room temperature
- 1/2 cup vanilla sugar
- 1 egg
- 1/2 vanilla bean scraped {or 1 teaspoon vanilla extract}
Method for cake:
- Preheat the oven to 180C. Grease a 9″ round tin, or line several small ramekins with cupcake liners. Place them on a large baking sheet.
- In a large bowl, whisk the flour, cornmeal, sugar, salt and baking powder. Reserve.
- In another bowl, whisk the milk, low fat cream,oil, egg and scraped vanilla bean until just blended.
- Slowly pour the wet mix over the dry mix, mixing gently till fully incorporated {40-50 strokes}
- Pour batter into prepared baking tin/ramekins and arrange the apple slices over in a circular pattern.
- Bake for 10 minutes, and in the meantime prepare the topping.
Method for topping:
- Whisk the butter and sugar until smooth. Add the vanilla bean and egg and whisk again to blend.
- Remove the baked cakes from oven, leaving the oven on. Spread the creamy butter topping over the cakes, sprinkle with slivered almonds if desired.
- Return to oven and bake for a further 20 minutes, or until a skewer inserted in the middle comes out clean.
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