Brown Sugar Carmel Pound Cake

Brown Sugar Carmel Pound Cake
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Brown Sugar Carmel Pound Cake

  • Apple tatin
  • seven hundred g Golden apples
  • forty g butter
  • one hundred g caster sugar
  • pound cake
  • one hundred ten g butter
  • one hundred ten g caster sugar
  • five eggs
  • one hundred ten g T55 flour
  • three g baking powder
  • Salted butter caramel
  • fifty g glucose
  • one hundred g caster sugar
  • three hundred g liquid cream
  • fifty g semi-salted butter
Preheat the oven to one hundred seventy °.
Peel, core and cut the apples into eight .
In a saucepan, melt butter. When foamy, add powdered sugar and let caramelize.
Arrange the apples in the bottom of a circle. Pour the caramel on top and cook for twenty  minutes. Pack the apples well at the end of cooking.
pound cake
Mix and sift the flour with the baking powder.
Cream the butter with the sugar then add the eggs and the flour/yeast mixture.
Pour the batter over the caramelized apples and bake for thirty to forty minutes.
Salted butter caramel sauce
In a saucepan, melt the glucose with the powdered sugar over low heat, without stirring.
At the same time, heat the liquid cream. When the glucose/powdered sugar mixture has turned into a beautiful amber caramel, add the hot liquid cream in three additions and stir well to decook the caramel.
Once the caramel is homogeneous, add the semi-salted butter off the heat, whisking vigorously.
Serve the pound cake drizzled with salted butter caramel.
Enjoy !

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