Just made le Gâteau de Mamy from my increasingly beloved C & Z book. Adorable. My camera's at my other abode, so I can't take a photo, but it's beautiful, even more than the ingredient list would lead you to predict.
Only the pear version is listed online, but I'm willing to bet it's just as delicious.
Have I ever mentioned that Chocolate and Zucchini was the first food blog I ever saw?
I was looking for, probably just googled, a recipe for zucchini cake, I think. And to my disappointment, because it wasn't the recipe and then delight, for obvious reasons, I stumbled upon Clotilde's blog.
I bought the book. It's the only thing I've ever bought online.
Everything I make from it is wonderful. It is where I discovered one or two of my favourite sandwich combinations, and that you can eat gingerbread the cake with pear without any butter and it's lovely.
Anyway, this is a sweet, friendly, buttery, melting step in my apple teacake quest.
Make it. Remember that fresh fruit means the cake will take longer to cook through, and when you tip it out, tip it onto a plate, just in case. Don't use a cake rack, especially if you ran out of space and stuck the extra apple on top of the cake, because you might lose some of it and trust me, you don't want that.