Gateau Breton aux Pommes w/ Beurre Salé

The title translates to "Apple Cake from Brittany w/ Salted Caramel", for all of you non-Francophiles!

Let's talk apple cake.

I love them. My absolute favorite is an apple dessert during the chilly months (carrot cake is up there too).

Now is the time when apples are delicious in my neck of the woods (I don't live near woods, by the way).

You have everything in the house, so make this cake.

Some apple varieties have a long shelf life and stay in your vegetable crisper for a few weeks without any softness or mushy overripe effects. I like to keep apples in the fridge all season long, so I have them handy for these type of cakes.

I hesitate to tell you about another great cake, but listen up. This cake is AH-MAZING.

You know I usually skip the icing, frosting, sauce, accoutrements, who needs the extra calories? However, DO NOT SKIP THE SALTED CARAMEL.
It takes this cake to a whole new level.

This is from the October issue of Bon Appetit, from a blogger's site Manger (pronounced "mahn-zhay", meaning "to eat" in French). Her website is a gorgeous feast for the eyes.

Mimi is gorgeous, all photos are professional, her kids look like models, her French home is stupid beautiful, as are all her recipes, linens, china, floral arrangements. Even her terriers are freakin' models, blah blah blah (do I seem jealous?).

She should hook up with Gwynnie, but I think Gwynnie speaks Spanish, not French. Too bad.
Really, who wears an Armani dress with Hunter rain boots to pick blackberries? (I would like to!).

Her recipes in this month's magazine look excellent, and I started with this simple cake from Brittany.

Yes, there is a lot of butter in this cake, more than I like to use. In fact, it's mostly butter, sugar and apples.
Make it for company, because if it's just you and the cake, the cake will win, trust me.

Most traditional Gateau Breton is made with the caramel sauce on top, then decorated with a fork to make a nice design, however, this recipe serves the sauce on the side along w/ creme fraiche.

Gateau Breton aux Pommes avec Beurre Salé (adapted from Bon Appetit):

For the cake:

10 tablespoons of butter, melted and cooled, plus 2 tbsp for the apples (12 tbsp total....yikes!)
1 1/4 cups of flour
1 tsp baking powder
3/4 tsp kosher salt (not regular table salt)
1 cup sugar plus 2 tbsp sugar, divided
zest of a lemon
3 eggs
4 firm apples (I mixed varieties), peeled, cored and thickly sliced

Butter and flour an 8" cake pan (I used my springform, of course).

Mix the flour and baking powder in a small bowl. In a large bowl, mix the eggs, lemon zest, salt, sugar and 10 tbsp. of melted butter.
Add in the dry ingredients and mix to form a batter.

In a heavy medium skillet, heat the 2 tbsp of butter and add in the apple slices. Sprinkle with 2 tbsp of sugar and cook for about 8-10 minutes on medium heat until the apples are juicy and caramelized. Keep stirring, so the apples don't stick.

Lay half the cooked apples on the bottom of the prepared cake pan and spoon half the batter over them. Don't worry if the batter doesn't seem to cover the apples.

Layer with the rest of the apples, then the rest of the batter. It's easiest if you have a rubber spatula to spread the batter.

I sprinkled my cake with cinnamon sugar just in case I didn't want the salted caramel (which I DID!).

Bake in a preheated 350F oven for 35-40 minutes (the recipe calls for a bit longer baking time, but my oven runs hot).

Salted Caramel (beurre salé):

1/4 cup of water
1/2 cup sugar
1/2 cup cream
3 tbsp butter (yes, MORE butter!)
1/2 tsp kosher salt (not regular salt)

In a small, heavy saucepan, heat the water and sugar on medium boil until turning golden, 8-10 minutes.
You can scrape the brown bits on the sides of the pan down with a wet pastry brush.

Take the golden liquid off the heat and carefully add in the cream, it will bubble and boil, so be careful not to splatter yourself.

Place back on the stove and stir for 2 minutes.

Add in 3 tbsp butter and salt and cook another minute or two until the butter and mixture is nice and smooth.

Transfer to a heat resistant vessel, and place in the fridge to cool. You can make the caramel sauce 5 days in advance.

We ate this cake 30 minutes out of the oven with the warm beurre salé, as well as room temperature the next a.m.

Can be made one day ahead and wrapped well.

One of the best apple cakes I have ever made. Bon Appetit!

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Ciao Chow Linda said…
I want, I want. I don't care about the butter. I'll share with 10 people.
Anonymous said…
Sounds amazing... thanks for sharing
Ha ha I saw Manger, I was mesmerized as I read the article, even went to her blog and spent time there, it's all so perfect, she absolutely gorgeous and so are her kids, she lives in a dream world, do people really live like that?
This cake sounds darn good, I'm due for an apple cake ASAP!
Natalia said…
This looks very tasty - yum! I too went to look at Manger's blog - wow!
Janet C. said…
This comment has been removed by a blog administrator.
Stacey Snacks said…
Hey Janet C
Sorry about the spam code. I know it's an inconvenience.
Hope you'll continue commenting
Janet C. said…
Janet C. has left a new comment on your post "Gateau Breton aux Pommes w/ Beurre Salé":

After looking at Manger's blog, I was bowled over! I want to try every recipe! Especially like how she responds to every comment!

I have subscribed to receive her e-mails -- thanks for the great tip!

I think this is my last comment -- it is too irritating to "prove I'm not a robot"! Most of the time I can't make out the code!
Stacey Snacks said…
PS Janet C.
so glad you found Manger! Her site is amazing and she is gorge to boot!
I just changed the verification code for now, and will cross my fingers for no spammers for penis enlargement ads!
Anonymous said…
Ms. Snacks,

You have some pretty strange commenters on your site (including me!)........I think Janet C. would like you to respond personally to her comments "just like Manger does"!
I detect some anger in her voice.
Maybe she needs a slice of gateau Breton???????????????

Have a great weekend and I hope I don't see any penis enlargement comments here ("or it might be my last comment"!). hehe
Flora B said…
Wow, another beautiful cake. I made the Ricotta cake you posted and I can't tell you how good it was! Now, I have another cake to make! You have the best recipes. Thank you.
Patsy said…
Wow, Stacey.....killer cake!
Janet C. said…
No anger, Anon. Just wanted to make a nice comment about Manger and really didn't need your sarcasm.

Also, I was just trying to express my opinion about sometimes having difficulties in leaving comments with the present code situation.

Virginia said…
I agree with anonymous about Janet C.
I think she was being passive aggressive with you and you didn't realize it.
I don't understand why people feel the need to comment if it is "irritating".
Just don't bother.
Take your nice recipes, read your commentary, and go about your day.
Afterall, you don't get paid to have a food blog.

I appreciate you and your daily recipes for the last 5 years!!!
Everything I have made has become a family favorite.
Thank you, and I don't mind the spam code, I understand.

Have a great day! Blessings!
Stacey Snacks said…
Janet C. is a regular commenter here, and she meant no harm.

Sometimes emails and comments can be taken in the wrong tone.

Let's talk about cake here!

I have changed the format, so you now don't need a verification code, however, this a.m. I woke up to 5 spams, so not sure how long it will last!

Thanks and have a nice weekend.
Go bake some cake!!!

Anonymous said…
Very good recipes
Janet C. said…
Thanks for your sweet message, Stacey! You are right -- no harm was meant -- just expressing an observation and opinion. I am a daily reader and wake up to your blog along with my café au lait!

I understand completely if you have to put the code on again. If you are receiving that much spam, I will just go ahead and use the code. I love your blog and know you have always welcomed all kinds of opinions and comments!
Eileen said…
Beautiful, Stacey!
Laura said…
Finally got around to trying this cake. Skipped the sauce, though. The cake was yummy and moist. My family liked it as a breakfast/brunch cake more than as an after dinner dessert.
Hi Stacey, I was searching for an Breton Apple Cake Recipe and your blog came up. Wooo-hoooo! So now I have a great recipe for dessert tonight with apple-crazed friends. The salted caramel should put them over the top. Merci!