Great Chef Brian Stapleton

French Apple Cake with Crunchy Praline Topping and Brandied Creme Anglaise

Brian Stapleton

The Carolina Inn

Chapel Hill NC

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Like a tarte tatin, this cake is inverted after baking to reveal caramelized apples. The brandied creme anglaise which sauces the plates is the perfect foil for the cinnamon-laced apples and crunchy pecan praline topping.

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Serves 8

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Pecan Pralines

1 tablespoon water

1/2 cup sugar

3/4 cup unsalted butter

1 cup chopped pecans

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French Apple Cake

1/4 cup unsalted butter

1-3/4 cups sugar, divided

1/3 cup water

1/2 teaspoon ground cinnamon

2 large Gala apples, peeled, cored, and sliced

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt –

2 eggs

3 egg yolks

3 tablespoons apple-flavored brandy

2 teaspoons vanilla

1/2 cup unsalted butter, melted

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Brandied Creme Anglaise

4 egg yolks

1/3 cup sugar

1/8 teaspoon salt –

2 cups milk

1 teaspoon vanilla extract

1/4 cup apple-flavored brandy

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To make the pralines: Lightly butter a large, sided baking sheet. Combine the water and sugar in a heavy saucepan over medium-high heat. Stir to dissolve the sugar. Cook over medium heat, stirring constantly, until the sugar turns a golden brown. As soon as the sugar turns color, add the butter and pecans and stir for 1 minute. Pour onto the prepared baking sheet and spread evenly over the surface. Let cool, then break into bite-sized pieces.

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To make the cake: Preheat the oven to 350 F. Butter a 9-inch round cake pan with 2-inch sides. Sprinkle sugar into the pan and turn to coat the sides and bottom with the sugar; dump out the excess.

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Melt the butter in a 2-quart heavy saucepan. Add 3/4 cup of the sugar, the water, cinnamon, and apples. Bring to a simmer. Stir occasionally, turning over the mixture in the pan, until the apples begin to soften and the liquid is reduced by one half, about 5 minutes. With a slotted spoon, remove the apples from the pan and layer them in a radial design in the bottom of the prepared cake pan. Pour the reduced cooking liquid over the apples and set aside.

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In a medium mixing bowl, sift together the flour, baking powder, and salt. In a large mixing bowl, whisk together the remaining sugar, eggs, egg yolks, brandy, and vanilla. Combine thoroughly, stirring until the sugar has dissolved. Fold in the dry ingredients in two additions. Add the melted butter and mix. Gently pour over the apples in the pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 10 minutes. Loosen the edges of the cake by running a sharp knife around the edge, then turn the cake out onto a serving platter, apple-side up. Sprinkle broken praline over the cake.

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To prepare the creme anglaise: In the top of a 2-quart double boiler over barely simmering water, beat the egg yolks, sugar, and salt together with a wire whisk. When the sugar has dissolved in the egg yolks, gradually pour in the milk, continuing to whisk constantly. Continue whisking until the mixture thickens and coats the back of a spoon, about 20 minutes. Whisk in the vanilla extract. Remove the top from the double boiler and set aside; press plastic wrap onto the surface of the mixture. Allow to cool to room temperature. Once cool, stir in the brandy with a whisk. Cover again and use within – 30 minutes. –

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To serve: Cut the cake into 8 pieces, dipping the knife into hot water and wiping the blade between each cut. Pool creme anglaise on each serving plate and center with a slice of cake. The cake may be served warm or at room temperature.