Best Quatre Quarts Aux Pommes Apple Upside Down Pound Cake Recipes

APPLE BRETON POUND CAKE (QUATRE-QUARTS AUX POMMES)

Steps:

• Note: This recipe is based on 3 eggs weighing 150g. If your eggs weigh less or more, adapt your other ingredient measurements accordingly. See cooking notes above.
• Preheat your oven to 350°F (180°C) with a rack in the middle. Grease a 9"x-5" loaf pan with butter and dust it lightly with flour.
• Melt the 150g of butter (for the batter) in a saucepan and set aside to cool.
• In large frying pan, over medium heat, add the diced apples, butter (for the apples), sugar and salt. When the butter starts to melt, mix gently to coat the apples. Cook for 6-7 minutes until the apples are lightly softened and caramelized. Do not overcook them, the dices should still hold their shape. Set aside to cool.
• In a large mixing bowl, whisk together the egg yolks and sugar until foamy and lighter in color. Whisk in the cool melted butter. Switch to a spoon or spatula, and mix in the flour and salt. Finally, fold in the apples.
• In a separate bowl, whisk the egg whites until firm. Add a spoonful of the egg whites to the batter and mix to loosen the consistency. Add the rest of the egg whites and gently fold in with a spatula.
• Transfer the batter to the prepare pan and bake for 55 minutes to 1 hour, until golden and a knife inserted in the middle comes out clean.
• Transfer to a cooling rack and let cool for 10 minutes. Remove the cake from the pan and let cool to room temperature completely, before serving.

PINEAPPLE UPSIDE-DOWN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter all sides of a 9-by-5-inch nonstick loaf pan, then pour the melted butter into the bottom of the pan. Scatter the dark brown sugar evenly over the melted butter. Arrange 7 slices of pineapple and the maraschino cherries in your preferred design along the bottom and up the sides of the pan, halving the slices as necessary. Place the pan in the refrigerator to chill while the batter is prepared. (This will allow the fruit to set in the butter and minimize shifting when the batter is poured into the pan.)
• Cream the granulated sugar, lemon zest and 2 sticks room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, scraping the bowl down halfway through, until pale and fluffy, about 6 minutes.
• Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
• With the mixer on medium high, add the eggs and egg yolk in 1 at a time, making sure they are fully incorporated between each addition. Reduce the speed to medium-low and add the vanilla and 1/4 cup sour cream; mix until incorporated. Add half of the dry ingredients and mix until just incorporated, then repeat the steps with the remaining sour cream and dry ingredients, making sure to scrape the bowl down between each addition. Add the chopped pineapple and mix until just incorporated, about 15 seconds.
• Remove the prepared loaf pan from the refrigerator and carefully pour in the batter, being careful not to shift the assembled fruit. Using a small offset spatula, carefully spread the batter into the corners and smooth out the top. Give the pan 5 to 10 taps on the counter to release any large air pockets.
• Place a sheet pan on the bottom oven rack and bake the cake on the middle rack until the top is deep golden brown and a cake tester or knife inserted in the center comes out clean, 1 hour 20 minutes to 1 hour 25 minutes. Allow the cake to rest for 30 minutes before inverting onto a serving plate.

QUATRE-QUARTS AUX POMMES: (APPLE UPSIDE-DOWN POUND CAKE)

Steps:

• Preheat oven to 410°F (210°C).
• In a non-stick saucepan, make a caramel sauce using the sugar cubes and 2 or 3 spoonfuls of water.
• Once the caramel has reached a golden brown or"blond" color, pour in into a cake pan.
• Tilt and rotate the pan so that the bottom is evenly covered with the caramel.
• Peel the apples and cut them into large wedges.
• Place the wedges onto the caramel.
• Mix butter and sugar in a large bowl.
• Add the eggs one at a time, then the flour and baking powder.
• Mix well.
• Pour batter over the apples.
• Bake 30-40 minutes.
• Let cool before removing from pan.

PINEAPPLE UPSIDE-DOWN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray.
• Beat cream cheese and butter together together in a bowl using an electric mixer until creamy. Add white sugar and mix until light and fluffy. Add eggs and flour in an alternating fashion, starting and ending with an egg and beating well after each addition. Add almond extract, pineapple extract, and food coloring; mix batter well.
• Pour brown sugar evenly into the bottom of the prepared pan. Arrange pineapple rings on top of sugar and place a cherry in the center of each. Pour batter evenly over pineapple.
• Bake in the preheated oven until top is golden brown and springs back when touched lightly, about 45 minutes.

APPLE UPSIDE DOWN CAKE

Steps:

• For topping: grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper.
• Pare and core apples; then cut into 1/4-inch thick wedges (about 2 cups).
• Pour melted butter into pan and sprinkle with brown sugar.
• Arrange apples, edge to edge, over sugar.
• preheat oven to 350° Cake: sift together flour, baking powder and salt.
• Cream shortening with sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in dry ingredients alternately with milk; add vanilla; blend well.
• Pour batter over apples.
• Bake 40-45 minutes.
• Turn cake upside down on a large cake plate or platter immediately.
• Serve warm with whipped cream.