For dessert last Friday, I wanted to serve Gâteau Aux Pommes De Grand-Mère, but couldn't find a definitive version. It seems that everyone's French grandmother had her own version. Seriously.
So, I read, researched, and combined elements of various recipes into two different versions.
Then we taste-tested and one bubbled to to the top as the favorite. That's the version I'll share here. But what they had in common: apples, brandy, eggs, flour, sugar, and vanilla. The leavening agent was different and one included French yogurt in the batter.
- 8 T (1 stick) butter, melted
- 2 eggs
- 3/4 C organic granulated sugar
- 1 t vanilla bean paste
- 1/2 t pure lemon extract
- 3 T brandy
- 3/4 C flour
- 1/4 t baking powder
- 4 apples, peeled and thinly sliced (I used organic Pacific Rose apples)
Preheat the oven to 350°F. Butter a baking dish; I used an 8" pie pan.
In a large mixing bowl, whisk together eggs, melted butter, vanilla bean paste, lemon extract, and brandy. Whisk in the sugar until smooth and well-combined.
Add in the flour and baking powder, stirring until just moistened. Fold in the apples. Then turn the batter into the prepared pan.
Bake until the cake is browned on top and firm, approximately 50 to 55 minutes. Allow to cool completely before covering it with a clean towel or a cake dome. This cake is best made the day before you plan to serve.
I'll share the other recipe soon, too.
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