Lucille's Rousse Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan with parchment paper; butter the sides.

Whisk together 2.25 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp salt in a medium bowl. Set aside.

In a large bowl (or stand mixer fitted with paddle), cream 3/4 cup softened unsalted butter and 1.5 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape down the bowl.

Add the eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Mix in 2 tsp vanilla extract.

With the mixer on low, add the dry ingredients in three additions alternating with 3 tablespoons whole milk: dry, milk, dry, milk, dry — mixing just until combined after each addition. Do not overmix; batter should be thick but pourable. Scrape down the bowl and fold by hand once if necessary to evenly incorporate.

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake on the center rack for 28–34 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

Remove cake from oven and allow to cool in the pan for 10 minutes. Run a thin knife around the edge, then invert onto a wire rack to cool completely (about 45–60 minutes). If you prefer serving warm, cool only 15 minutes before assembly.

While the cake bakes or during final cooling, prepare the caramel-poached fruit and sauce. Have the pears (3) quartered and apples (1) cut into 12 wedges, and measure spices and citrus.

Make caramel

In a heavy-bottomed saucepan over medium heat, add 1 cup granulated sugar in an even layer. Without stirring initially, let the sugar melt at the edges; once it begins to liquefy, gently swirl the pan occasionally to encourage even melting. When the sugar turns a deep amber (watch closely to avoid burning), remove the pan from heat and immediately whisk in 3 tbsp unsalted butter until combined and glossy (be careful — it will bubble).

Slowly pour in 3/4 cup heavy cream in a steady stream while whisking; the caramel will bubble vigorously. Return the pan to low heat and stir until smooth. Stir in 1 tbsp fresh lemon juice and 1 tsp orange zest to brighten the sauce. If caramel thickens too much, add 1–2 tbsp warm water to reach a thick but pourable consistency. Set aside 1/3 cup of this caramel sauce to drizzle over the finished cake.

Poach fruit in caramel

Return the saucepan to low heat and add the pear quarters and apple wedges in a single layer if possible. Spoon warm caramel over the fruit to coat. Add 1/2 tsp ground cinnamon. Simmer gently for 6–8 minutes, spooning sauce over the fruit, until fruit is tender but holds shape. Do not overcook or fruit will disintegrate. If sauce thickens too much during poaching, add 2–3 tbsp water to loosen.

Using a slotted spoon, transfer poached fruit to a plate to cool slightly; reserve remaining caramel sauce in the pan for assembly and serving.

If the cake has domed on top, level it with a serrated knife to create an even surface. Place the cooled cake on a serving plate or cake stand.

Arrange the warm (or room-temperature) caramel-poached pears and apple wedges across the top of the cake in an attractive pattern. Pour the reserved warm caramel sauce from the pan over the fruit and allow some to drip lightly down the sides.

Sprinkle 1/2 cup toasted sliced almonds across the top for texture and a nutty counterpoint to the caramel and fruit.

Dust the top lightly with 2 tbsp powdered sugar just before serving to add a subtle sweet finish and visual contrast.

Serve Lucille's Rousse at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers will keep tightly covered in the refrigerator for up to 3 days; warm slightly before serving to loosen the caramel.