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Chef Reid's Recipe for Apple Tatin Pound Cake

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Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings2

Ingredients

Caramel Braised Apples

  • 300 g sugar
  • 200 g glucose
  • 400 g apple cider
  • 20 g apple cider vinegar
  • 750 g Gala apples

Caramel Pound Cake

  • 345 g sugar
  • 414 g butter
  • 3 ec vanilla
  • 69 g honey
  • 414 g whole eggs
  • 8 g sea salt
  • 414 g all-purpose flour
  • 12.5 g baking powder
  • 4 g vanilla extract

Syrup

  • 200 g apple cider
  • 200 g sugar
  • 50 g Calvados
  • 1 ea Vanilla bean
  • 20 g lemon juice

Instructions

Making the Caramel Braised Apples

  • Pre heat the oven to 345 F.
  • Peel, quarter and core apples.
  • Make a caramel with the sugar and glucose.
  • Deglaze the caramel with the warmed apple cider, apple cider vinegar, and butter.
  • Recook to 225F.
  • Add the apples and bake until for tender.

Making the Pound Cake

  • Pre heat the oven to 325F.
  • Make a caramel with sugar and vanilla bean
  • Deglaze caramel with the butter.
  • Add honey and let cool to room temperature.
  • Slowly incorporate the eggs to make an emulsion in the butter.
  • Sift dry ingredients together.
  • Fold them into the egg mixture and then add the apples.
  • Place the cake batter into mold.
  • Let rest overnight.
  • Bake the cake until it's golden.

Making the Syrup

  • Bring all ingredients to a simmer

To Assemble the Cake

  • Brush the cake with the Calvados syrup.
  • Brush the cake with apricot glaze
  • Sprinkle oats on the top of the cake
  • Arrange caramel braised apple on top

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