Breton Apple Cake with caramel sauce

Gateau Breton aux Pommes avec Beurre Salé (adapted from Bon Appetit):

As found on Stacey Snacks' blog


For the cake:

10 tablespoons of butter, melted and cooled, plus 2 tbsp for the apples
1 1/4 cups of flour
1 tsp baking powder
3/4 tsp kosher salt (not regular table salt)
1 cup sugar plus 2 tbsp sugar, divided
zest of a lemon
3 eggs
4 firm apples (I mixed varieties), peeled, cored and thickly sliced

Butter and flour an 8" cake pan (I used my springform, of course).

Mix the flour, baking powder and salt in a small bowl. In a large bowl, mix the eggs, sugar and 10 tbsp. of melted butter and lemon zest.
Add in the dry ingredients and mix to form a batter.

In a heavy medium skillet, heat the 2 tbsp of butter and add in the apple slices. Sprinkle with 2 tbsp of sugar and cook for about 8-10 minutes on medium heat until the apples are juicy and caramelized. Keep stirring, so the apples don't stick.
Lay half the cooked apples on the bottom of the prepared cake pan and spoon half the batter over them. Don't worry if the batter doesn't seem to cover the apples.

Layer with the rest of the apples, then the rest of the batter. It's easiest if you have a rubber spatula to spread the batter.

I sprinkled my cake with cinnamon sugar just in case I didn't want the salted caramel (which I DID!).

Bake in a preheated 350F oven for 35-40 minutes (the recipe calls for a bit longer baking time, but my oven runs hot).

Salted Caramel (beurre salé):

1/4 cup of water
1/2 cup sugar
1/2 cup cream
3 tbsp butter 
1/2 tsp kosher salt (not regular salt)

In a small, heavy saucepan, heat the water and sugar on medium boil until turning golden, 8-10 minutes.
You can scrape the brown bits on the sides of the pan down with a wet pastry brush.
Take the golden liquid off the heat and carefully add in the cream, it will bubble and boil, so be careful not to splatter yourself.

Place back on the stove and stir for 2 minutes.

Add in 3 tbsp butter and salt and cook another minute or two until the butter and mixture is nice and smooth.

Transfer to a heat resistant vessel, and place in the fridge to cool. You can make the caramel sauce 5 days in advance.