Gateau Breton Aux Pommes - cooking recipe

Ingredients

SALTED CARAMEL SAUCE
1/2 cup sugar
1/2 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
CAKE
12 tablespoons unsalted butter, melted, slightly cooled, divided, plus more, room temperature, for pan
1 1/4 cups all-purpose flour, plus more for pan
4 firm tart apples (such as Pink Lady or Braeburn, about 2 pounds)
2 tablespoons sugar, divided
1 cup sugar, divided
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 teaspoon finely grated lemon zest
3 large eggs
creme fraiche (for serving)

Preparation

For salted caramel sauce:
Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8-10 minutes.
Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes.
Remove from heat and mix in butter and salt.
Pour caramel sauce into a small heatproof jar or bowl; let cool.
For cake:
Place rack in middle of oven and preheat to 350\u00b0F Butter and flour cake pan; set aside.
Heat 2 tablespoons melted butter in a large skillet over medium heat.
Add apples, sprinkle with 2 tablespoons sugar, and cook, tossing occasionally, until apples are golden brown, 10-12 minutes.
Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay).
Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl.
Whisk in eggs and remaining 10 tablespoons melted butter until smooth.
Pour half of batter over apples in an 8-inch diameter cake pan, top with remaining apples, then pour remaining batter over.
Bake cake until top is golden and a tester inserted into the center comes out clean, 40-50 minutes.
Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.
Serve cake with caramel sauce and creme fraiche.
DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.