Skillet Caramelized Apple Cake from Brittany

Apple season holds a very special place in the hearts of the Brittany and Normandy people.

At this time of year, both regions boast orchards of blooming apple trees of all varieties and hence nurture an extensive repertoire of apple recipes – be it sweet or savory. Countless apples pies, chicken and pork roasts with stewed apples, apple cider in Brittany, Calvados in Normandy… apples are the Queen of the local gastronomy year-round. And frankly, as a Brittany native, I don’t think I’ll ever get tired of cooking and baking with them.

So after the Calvados and Apple Flan recipe from Normandy, here is this Skillet Caramelized Apple Cake from Brittany, one of my favorite apple recipes from my home region (although to be fair, as a biased Brittany recipe-devotee, I might always show up here with yet another new “favorite” Breton recipe).

A super easy, quick and rustic apple flan-like cake

Known in French as a “Michon aux Pommes”, this rustic-looking dessert features a succulent flan-like texture and big clusters of caramelized apples. As fragrant and luscious as it is, the recipe is ridiculously simple and thrown together in a few short minutes, for a result that is big in flavor and exciting textures.   

The apples are first cooked with a generous knob of butter (salted butter, as per 100% of Brittany recipes). This step brings an effortless elegance to the dish, with sweet caramelized notes of a tarte tatin, creating an interesting contrast with the cake batter.

The cake batter is similar to a sweet crêpe batter: a liquidy mix thrown together in 2 or 3 minutes, and poured over the caramelized apples before getting popped in the oven. Its eggy texture is soothing and unctuous, but remain firm enough to be called “a cake”.

I like to enjoy this cake hot, straight out of the oven, with the browned edges crisp and slightly brittle, and the middle still gooey and a bit steamy. But if you let it cool down in temperature, it will firm up nicely and you can slice it and serve it like a classic cake.

 Cooking notes:

• For more interesting flavours, choose a mix of tart and sweet apple varieties
• This recipe requires a 9-inch skillet or stove-top and oven-proof equal sized dish

Skillet Caramelized Apple Cake from Brittany

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 35-40 minutes 35-40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 18 voted )

Ingredients

For the batter:
1 cup (125g) all-purpose flour
1/4 cup (50g) sugar
3 large eggs
1/3 cup (80g) salted butter, melted
1 2/3 cup (400ml) milk (2% or whole) 
Scrapping of 1/2 vanilla bean or 1 tsp vanilla extract

For the filling:
1.1lbs (500g) apples (peeled, cored and cut in 8)
1/3 cup + 2 tbsp (80g + 30g) salted butter
2 tbsp (25g) sugar, for topping

Instructions

Pre-heat your oven to 350 °F (180°C) with a rack in the middle

Step 1 - In a large mixing bowl, whisk together the flour, sugar and eggs until smooth. Whisk in the melted butter until completely incorporated, and finally the milk and vanilla (seeds or extract). You should have a smooth batter, similar to a thin pancake batter. Set aside.

Step 2 - In a 9-inch skillet, melt 1/3 cup (80g) of butter and add the apple slices. Cook for about 10 minutes until the apples are soft and slightly caramelized. Scatter the apples evenly at the bottom of the skillet and pour the batter over the apples. Place in the oven.

Step 3 - After 15 minutes, open the oven and scatter tiny cubes of butter (2 tablespoons/30g in total) evenly over the top of the cake and sprinkle with 2 tablespoons of sugar. Bake for 20-25 minutes, until golden with brown, caramelized edges.

Serve warm, or let cool completely to room temperature to slice and serve like a cake.

If you try this Skillet Caramelized Apple Cake from Brittany recipe let me know! Leave a comment or share a photo on Instagram. 

A recipe adapted from Aimer La Cuisine de Bretagne, by Jacques Thorel.