Jean Josselin Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan or a 9-inch cake pan with 1 tablespoon unsalted butter and line the bottom with parchment paper for easy removal.

Whisk the dry ingredients: in a medium bowl, combine 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk until evenly blended.

Combine wet ingredients: in a separate large bowl, whisk 2 large eggs until combined, then whisk in 1 cup whole milk, 1 tablespoon melted butter (cooled slightly), and 2 teaspoons vanilla extract.

Make a smooth batter: pour the dry ingredients into the wet mixture in two additions, folding gently with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.

Pour batter into prepared pan: transfer the cake batter into the prepared 9-inch pan and spread it into an even layer. The batter will be the base for the caramelized apple topping.

Prepare apples: peel, core, and thinly slice enough apples to measure 3 cups. Toss the slices immediately with 1 teaspoon lemon juice to prevent browning.

Caramelize sugar and butter: in a heavy skillet over medium heat, add 3 tablespoons unsalted butter and 1 cup packed light brown sugar. Cook, stirring regularly, until the sugar dissolves and the mixture becomes a glossy caramel, about 3–5 minutes. Watch carefully to avoid burning.

Cook apples in caramel: add the sliced apples to the caramel along with 1 teaspoon ground cinnamon and a pinch of sea salt. Stir to coat the apples, and cook for 4–6 minutes until they begin to soften but still hold their shape. Remove from heat and let cool for 2–3 minutes so the caramel thickens slightly.

Assemble topping on batter: arrange the warm caramelized apple slices in an even layer over the cake batter in the pan. Try to distribute the apples so the cake bakes with a balanced apple layer across the top.

Bake: place the pan on the center rack of the preheated oven and bake at 350°F (175°C) for 35–45 minutes, or until a toothpick inserted into the cake portion (not into an apple slice) comes out clean and the top is golden. If the apple edges brown too quickly, tent loosely with foil for the last 10–15 minutes.

Cool in pan: remove the cake from the oven and set on a wire rack. Allow it to cool in the pan for 15–20 minutes to let the caramel set and make the cake easier to release.

Release and finish: run a knife around the edge, unlock and remove the springform sides (if using). If using a regular pan, invert onto a plate lined with parchment and then invert again to present the apple-topped side up. Dust the top lightly with 2 tablespoons powdered sugar.

Serve: slice and serve warm or at room temperature. Optionally, whisk 1 cup heavy cream to soft peaks and serve alongside each slice for a richer finish.