There are some times I spotted this little recipe from Grandma Caillou . The name of this dessert I liked, seemingly out of an old book of old kitchen ... His story too. This dessert from Poitou Charente was realized after baking bread in the still warm bread oven. We poured the batter into cabbage leaves to cook grimolle. 
I do not have a bread oven and I avoided the cabbage leaves for this recipe. But I followed the recipe to the letter of Mamie Stone adds a crunchy almonds. 
I thought getting apple cake, the result is closer to a melting clafoutis. Anyway I loved.

For a cake (pie pan)

8 tablespoons flour 
5 tablespoons brown sugar 
1 tablespoon vanilla sugar 
1/2 teaspoon baking powder 
2 eggs 
1 cup milk 
1 tablespoon rum (I did not put) 
4 or 5 apples by size

for crunchy almonds:
50 g butter soft half salt 
50g brown sugar 
1 egg 
70 to 120 g flaked almonds

Preheat oven to 200 ° 
Cut a round of parchment paper and place in the bottom of a buttered pie plate. Butter the edges of the mold also. 
In a bowl, mix the eggs and sugar and vanilla sugar. Add flour, baking powder and milk.Mix well. 
Peel apples and cut into thin strips, add them to the dough and mix gently so as not to break them. 
Pour batter into pan and bake for 20 minutes. 
In a bowl put egg and sugar, the soft butter and mix well. Add the almonds. 
Spread this mixture over the cake after 20 minutes of cooking. Lower the temperature to 180 degrees and cook for 15 minutes by monitoring the color. 
Turn gently after a short rest. The cake is soft enough. 
Warm or cold Enjoy.

This cake is soft and fragrant. It keeps well two three days at room temperature well packed. 
I put a lot of apples will make it more melting. 
We find recipes grimolle apples chopped, not sliced. I prefer the version of apples cut into thin slices. 
I have fulfilled my spoons of flour. The dough should be somewhat like a thick pancake batter.