Gateau aux pommes extra-moelleux*

It was a million years ago when my French friend Claudia sent me an e-mail with this recipe. Well, almost this one, without walnuts in the title. Since that day so long ago in 2008 or 2009, this has been with us and will always be with us. Classic French apple cake that is not only super, super juicy, but is just divine – starting with the fact that it’s so easy to prepare and ending with the fact that it’s so easy to eat. From the beginning of apple season right to the end. Claudia – thank you! 


400 g sliced apples

batter:
260 g high quality wheat flour
150 g light brown sugar (most of the time I use 100 g)
3 tsp baking powder
150 ml milk
vanilla powder
pinch of sea salt
8 tbsp oil (sunflower, olive or vegetable)
4 medium eggs, room temperature
100 g crushed walnuts or pecans

topping:
110 g butter
100 g light brown sugar
1 tsp vanilla extract or a bit of powder
pinch of sea salt
100 g coarsely chopped pecans
2 medium eggs



Heat the oven to 180°. Grease a 23 cm pan with removable sides with baking paper. 

In a bowl with a wooden spoon or, if you prefer, with a mixer, mix all the dough ingredients, just enough so that the mass is smooth and homogeneous.

Pour into the pan and sprinkle apples on top. Place in the oven and bake for 20 minutes.

Meanwhile, melt butter in a pan very slowly. Add the sugar, stirring to melt. Remove from heat, add vanilla, salt, and pecans, and stir. Add the eggs to the butter, but only right before the cake is done. Mix the eggs in and pour on top of the hot cake. Put back in the oven. Bake for another 20 minutes until the top is beautifully browned.

* Particularly juice apple cake