Apple Cake "Tatin"

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Picture of Apple Cake "Tatin" Recipe 1 Video | Photo: Apple Cake "Tatin" Recipe
Rated 4 stars out of 5
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Total Time:
55 min
Prep
15 min
Cook
40 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 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

Directions

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.

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.

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Newest Ratings and Reviews

Read all 194 reviews

  • on March 10, 2013

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    First time making caramel and I didn't have a candy thermometer either! As soon as the caramel starting to turn color, I poured it over the apples. It wasn't as dark as Ina's, so next time, I'll wait until the color appears darker. The cake was moist and not too sweet. I will definitely make this again. Thanks Ina.

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  • on February 01, 2013

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    I have made this recipe twice and both times it was so yummy. It is good with pears as well. So pretty for a small party and so easy to prepare.

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  • on January 28, 2013

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    Absolutely delicious! I used 2 small gala apples instead of granny smith because that's what I had on hand. Also, after pouring the caramel over the apples, I sprinkled about 1/4 cup coarsely chopped pecans--I liked the addition so much that next time I might go up to 1/2 cup. Also, I might lightly sprinkle cinnamon over the caramel for a little extra added taste and depth. Best eaten warm! Thank you Ina for another outstanding recipe!

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