Happy Hanukkah! Simone’s Breton Apple Cake (dairy)

Here is a link to 'Traveling With Simone'

www.flickr.com/photos/withsimone/51700929866/in/dateposted/

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Simone's Recipe

 

Gâteau Breton aux Pommes (dairy)

Breton Apple Cake

 

Caramel sauce (prepare ahead of baking the cake)

½ cup brown sugar

½ cup sugar

½ cup rich non-dairy creamer

 

In a saucepan, combine brown sugar, sugar, creamer and margarine.

Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.

 

Cake

Grease and flour an 8” cake pan. Preheat oven to 350

 

Prepare apples:

4 firm, tart apples (such as Pink Lady or other; about 2 lb.), peeled, cored, sliced ½” thick.

Heat 2 Tbsp. melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 Tbsp. sugar, and cook, stirring occasionally, 10–12 minutes.

 

For the batter:

10 tablespoons (1½ sticks) unsalted butter or margarine, melted, slightly cooled.

1¼ cups all-purpose flour

1 cup plus sugar

1 teaspoon baking powder

¾ teaspoon kosher salt

1 teaspoon finely grated lemon zest

3 large eggs

 

Mix flour, baking powder, salt, lemon zest, and the cup sugar in a large bowl.

Whisk eggs and remaining 10 Tbsp. melted butter/margarine.

Add to dry ingredients and blend until smooth.

Arrange half of the apples in the bottom of prepared cake pan.

Pour half of batter over apples, top with remaining apples, and then with remaining batter.

Bake cake until top is golden and a tester inserted into the center comes out clean, 50 -55minutes.

Let cake cool slightly. I do not unmold the cake, it looks fine in a glass baking dish.

Prick with a tooth pick and pour the caramel sauce over.

Serve cake with additional caramel sauce or crème fraiche (optional).

Done