Apple Cake "Tatin"

This is not a great way to start a post, but in the interest of full disclosure, I made a mistake right from the gate that, I think, made the difference between a good cake and a great cake. I cooked the sugar longer then I should have. I do have a candy thermometer, but relied instead on eyesight. If your going to use this method, I suggest you stay by the stove instead of vacuuming. Strictly amateur move on my part.

Ideally, the syrup for the apples should have been a light amber shade, but I returned to a medium brown syrup. Not the color I was going for. I guess if I were to thoroughly beat myself up, I would say, I also, didn't pay too much attention to aesthetics. The cake was a quickie and was made to use up the extra apples I had. I actually used an extra apple, then the recipe asked for, because who is really going to cut up 1 and 1/4 apples??

You really can't go wrong by using any of  Ina Garten recipes, but like I mentioned, this cake would have been perfection had it not been for the slightly, burnt aftertaste and let's not talk about the pan...okay lets....I didn't have a pie plate, so I used a springform pan with aluminum covered bottom. I basically "McGyvered" the pan. All and all, this cake is a "keeper". It baked up slightly dense, but very moist. I felt there was a great balance between the sugar syrup and the cake, which was not sickeningly sweet. In the right hands and as my daughter would say, "made with love", this cake could makes an impressive presentation....*wink.

(printable recipe)
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Preheat the oven to 350 degrees F.

Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Little darker then warm amber

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.


Ed said…
I love this recipe! I use it all the time. You can also adapt the recipe for use with plums, peaches, and/or pears. If doing it with the pears, I add a little almond extract to the batter and leave out the zest. And powdered sugar don't either. Just do it as you're about to present the cake to your guests. Otherwise, the sugar gets absorbed by the caramel. Great recipe! Keep 'em coming!
Raina said…
I think it looks gorgeous! You definitely have a knack for making a beautiful cake. It sounds incredible.

Many times I have messed up a recipe by talking on the phone. Last time I made oatmeal cookies, I forgot to the put in the

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