My Apple Gateau with Calvados Crème Sauce balances tart fruit with sweet creaminess against the delicate crumb of a perfectly baked cake. The French liqueur adds elegance that makes this a special occasion for any dinner. Plus, it’s simple to make.
Apple Gateau with Calvados Crème Sauce. (All photos credit: George Graham)
If you were to ask me why I love this Apple Gateau with Calvados Crème Sauce recipe, I would be quick to tell you that it’s easy. And for me, easy is good when it comes to baking. I’m not about to call myself an expert baker, or pastry maker of any acclaim for that matter. Baking is a chore for me.
The exact science of baking challenges my right brain tendency for improvisation. I have a keen appreciation for pastry artisans who seem to sift through complicated recipes without hesitation. I, however, belabor the process while contemplating imminent failure. But, I do have a knack for seeing an opportunity when it comes along, and I am no amateur when it comes to seeing the potential of elevated ingredients.
The Honeycrisp apples at Fresh Market were calling my name. I don’t often see Honeycrisps, but when I do it’s hard not to answer the call. I remembered the superb Calvados that was hidden in the back of my liquor cabinet and the perfect gateau was coming together in my mind. A well-aged, top shelf bottle is not cheap, but Calvados, the apple brandy from the French region of Normandy, is one of those versatile liqueurs that I use often in dishes, both sweet and savory. You can flambé and reduce it for a simple sauce over grilled duck breast or with brown sugar and sliced apples for a simple Apples Foster.
Pros take note: This is a top shelf, top chef dish that anyone can do.
Fresh Honeycrisp apples.
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- ¾ cup sugar
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon grated lemon rind
- ⅓ cup vegetable oil
- 1 tablespoon unsalted butter
- 3 apples, such as Honeycrisp, cored, peeled and thinly sliced
- 1 cup apple cider
- ¼ cup sugar
- ¼ cup butter
- ½ cup Calvados apple brandy
- ¼ cup heavy cream
- Preheat the oven to 350ºF.
- In a large mixing bow, add the flour and baking powder along with the sugar and combine. Whisk the cream, eggs, lemon rind, and oil together in a bowl. Add the wet to the dry ingredients and stir to combine. In a sauté pan over medium heat, add the butter. Once melted, add the apple slices, and cook until just beginning to soften. Fold the apples into the combined ingredients. Spread the batter into a greased 9-inch cake pan and bake for approximately 1 hour or until a toothpick comes out clean.
- In a saucepan over low heat, add the apple cider and sugar. Stir until it turns syrupy. Whisk in the butter and when thoroughly blended, remove from heat. Add the Calvados and cream. Stir until combined and thickened.
- Slice the gateau and top with a drizzle of the sauce. Serve warm or room temperature along with a cup of hot Louisiana coffee.
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Are the stevia substitution volumes the same as for the sugar in both the gateau and creme sauce?
Hey Lina – No! I have made the mistake of reading the package and substituting artificial sweetener 1:1 before, and I can assure you that it is not an exact swap. So, I recommend you sweeten, taste, and adjust as you balance the sweetness to your individual taste. And the old adage wholes true: “You can always add but you cannot subtract” ingredients. Sweet words indeed. All the best.
This looks delicious! Looking forward to trying it soon!
Kim- Thanks so much!
Omg ! This looks so delicious
Thank you so much for sharing 🙂
Keep yr recipes coming my family and friends
Have no complaints on my cooking ….
Thanks for helping a busy momma out 🙂
Denise
I made this for a July 4 party and it was delicious. I put a sign “As American as Apple Gateau….” but unfortunately nobody got it (I was not in SOLA).
Hey Lina – Sounds like a teachable moment. The French might not translate with some folks, but the taste is delicious in any language. All the best.
George,
This looks great! Have you ever tried making Gateau Na-Na? We tried to recreate it, but didn’t feel like we got the filling right. Any recipes that you have had luck with?
Hey Robert- I love Gateau Na-Na, and the folks at The Kitchen Shop in Grand Coteau, LA make the best version of this classic French recipe. In fact, their gateau is so perfect, I wouldn’t venture to try it. All the best.
I could not get the Cider and sugar to become syrupy. How long should it take. Are you sure you have enough sugar?
Mary-
It should thicken once the sugar melts; the cream will thicken it further. All the best.
What can I substitute for the brandy. Sorry, not a fan of any alcohol flavors.
Hey Phil – Good question, and you have two options: You can buy the brandy extract on Amazon for $10 or you can just leave it out. If you bake frequently, there should be many recipes that call for alcohol flavoring to use up your investment, but if not, I wouldn’t fork over ten bucks for just one use. Your call. All the best.