Dessert Cake

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Vincent Boué’s Apple pound cake

A recipe by Vincent Boué
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This simple cake is the perfect cake for a morning delight with a warm cup of tea or coffee

FX (François-xavier)

About this recipe

Here's an apple pound cake, a cake that makes everybody happy ! A crumbly pound cake with a delicious apple taste

Vincent Boué’s Apple pound cakeVincent Boué’s Apple pound cake

A recipe from French pastry chef Vincent Boué, a simple recipe which will never die !

Vincent Boué’s Apple pound cakeVincent Boué’s Apple pound cakeVincent Boué’s Apple pound cake

Source of the recipe

A recipe by MOF Vincent Boué found in the book "Fine French Desserts".

To purchase online, see HERE.

Vincent Boué’s Apple pound cake


To purchase the book online:

Fine French Desserts

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The recipe is on page 407

Vincent Boué’s Apple pound cake

Modifications to the original recipe

I modified only a few things...

● I multiplied the quantities to get a bigger pound cake

● I use less Sugar

● I add Apple Syrup, Vanilla Sugar, Almond Flour

● I add 1 Apple inside the cake to enhance the taste

Vincent Boué’s Apple pound cake

Chef: Vincent Boué Skill: Easy Level Cuisine: French Cuisine Courses: Dessert, Cake, 
Ingredients

  • For a 8.26" (or 8 17/64" or 21 cm) in diameter cake pan

  • The cake
  •   ¾ Cup Butter (188 grams)
  •   ½ Cup Sugar (120 grams)
  •   2 Tablespoons Vanilla Sugar (20 grams). For the recipe, see HERE
  •   3 Eggs. ⅓ Cup or 150 grams
  •   ½ Cup Almond Flour (40 grams)
  •   1 Cup Flour (140 grams)
  •   2 teaspoons Baking Powder (9 grams)
  •   1 tablespoon of Apple Syrup
  •   1 Apple. Inside
  • Apple
  •   1 Apple. On top
  • Decoration
  •   1 Apple
  •   some Snow Sugar. For the recipe, see HERE
  •   some Neutral Glaze. For the recipe, see HERE

  • For a 7.08" (or 7 3/32" or 18 cm) in diameter cake pan

  • The cake
  •   ½ Cup Butter (138.1 grams)
  •   ½ Cup Sugar (88.1 grams)
  •   1 Tablespoon Vanilla Sugar (14.6 grams). For the recipe, see HERE
  •   2.2 Eggs. ¼ Cup or 110 grams
  •   ⅓ Cup Almond Flour (29.3 grams)
  •   ⅔ Cup Flour (102.8 grams)
  •   1 teaspoon Baking Powder (6.6 grams)
  •   0.7 tablespoon of Apple Syrup
  •   0.7 Apple. Inside
  • Apple
  •   1 Apple. On top
  • Decoration
  •   1 Apple
  •   some Snow Sugar. For the recipe, see HERE
  •   some Neutral Glaze. For the recipe, see HERE

  • For a 9.44" (or 9 29/64" or 24 cm) in diameter cake pan

  • The cake
  •   1 Cup Butter (245.5 grams)
  •   ⅔ Cup Sugar (156.7 grams)
  •   2 Tablespoons Vanilla Sugar (26.1 grams). For the recipe, see HERE
  •   3.9 Eggs. ½ Cup or 195 grams
  •   ½ Cup Almond Flour (52.2 grams)
  •   1 ¼ Cup Flour (182.8 grams)
  •   1 Tablespoon Baking Powder (11.7 grams)
  •   1.3 tablespoons of Apple Syrup
  •   1.3 Apples. Inside
  • Apple
  •   1 Apple. On top
  • Decoration
  •   1 Apple
  •   some Snow Sugar. For the recipe, see HERE
  •   some Neutral Glaze. For the recipe, see HERE
    • You will need...
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    Steps

    Prepping

    1. Butter and flour the cake pan

    2.  Keep in the freezer

    Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake

    The Pound Cake

    3. For the following steps: You may use either a wire whip, or a stand mixer, or an electric beater

    4.  Let the Butter (¾ Cup or 188 g) soften at room temperature for 30 minutes

    5. Beat the Butter (¾ Cup or 188 g), the Vanilla Sugar (2 Tablespoons or 20 g) and the Sugar (½ Cup or 120 g) together

    Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake

    6. Add in the Eggs (3), and mix

    Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake

    7. Sift the Flour (1 Cup or 140 g), the Almond Flour (½ Cup or 40 g) and the Baking Powder (2 teaspoons or 9 g) over the bowl

    8. Mix

    Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake

    9. Peel and core the Apple (1), dice in small cubes

    10. Add in and fold

    11. Pour the Apple Syrup (1 tablespoon) and stir

    Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake

    Good Grips Y PeelerGood Grips Swivel Peeler

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    12. Transfer the batter onto the mold and spread

    Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake

    13. Peel and core 1 Apple, and cut in 8 quarters

    14. Place the apple quarters on the batter

    15. In the center, you may place an apple slice as well

    Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake

    Baking

    16. Bake in preheated oven at 340 °F / 170 °C for about 50 minutes

    Vincent Boué’s Apple pound cake

    Decoration

    17. Unmold

    18. Sift Snow Sugar around the cake : The recipe is HERE

    19. Glaze the cooked apples with Neutral Glaze (to warm up slightly) : The recipe is HERE

    Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake

    20. For the center decorative piece, you can slice the Apple (1), and cook in half-sphere molds

    Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake

    21. Bake, then cool down, and place at the center of the cake

    Vincent Boué’s Apple pound cake Vincent Boué’s Apple pound cake
    Result

    That's it ! Enjoy this pound cake !

    Keep refrigerated

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    Don't forget to share your photos once you tried this recipe! HERE
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