Apple Cake "Tatin"

Show: Barefoot ContessaEpisode: Housewarming Party

Rated: 4 stars out of 5Rate itRead users' reviews (154)

RECIPE
COMMENTS & REVIEWS(154)

Cook Time:
40 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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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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Comments & Reviews

recipe Apple Cake "Tatin"
Regina New York, NY 01-30-2010
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Very sweet
Rated: 3 stars out of 5

Decided to try this recipe in order to make use of some apples. The cake part of this dessert was yummy! But the caramel/... apple mixture was absolutely too sweet for me. I agree that 360 was too high for heating the sugar and water mixture. Maybe I will stop heating once the mixture has reached a light amber if I choose to make this cake again. Read more
recipe Apple Cake "Tatin"
Michael Long Beach, CA 01-19-2010
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Perfect, first time!
Rated: 5 stars out of 5

I usually make every dessert once before I make it for other people, but this time....I didn't have time. I just happened to... have all the stuff on hand for this recipe and everything turned out perfect! I think doing all the prep work first helped....all the little things, like eggs at room temperature, sifting the flour, and watching the temperatur on the sugar. I'm making it again tomorrow for work!Read more
recipe Apple Cake "Tatin"
Samantha Sherman Oaks, CA 01-01-2010
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Delicious!!!
Rated: 5 stars out of 5

I am not a fan of cakes containing any sort of fruit , but this was simply outstanding and delicious . I made it for a party... and it was a crowd pleaser , it was nearly all gone in a minuet . Though the only concern was the sugar and water mixture , which I burned my first time . You just have to keep a close on on the sugar . Read more
recipe Apple Cake "Tatin"
Michelle Kingston, RI 12-23-2009
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Delicious!
Rated: 5 stars out of 5

This was like an apple upside down cake to me. Just like a pineapple upside down cake only with apples. Very tasty and not... too hard or too sweet. Read more
recipe Apple Cake "Tatin"
NORMA COLORADO SPRINGNS, CO 12-13-2009
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APPLE CAKE VERY GOOD
Rated: 5 stars out of 5

THIS IS FANTASTIC AND DELICIOUS..SIMPLEMENTE DELICIOSA,,GRACIAS.
recipe Apple Cake "Tatin"
Ali Jacksonville, FL 12-13-2009
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Delicious, but watch the sugar!
Rated: 5 stars out of 5

I'm just finishing my second piece of this today, and so is my husband. We both agree this is a delicious treat! I was a... little hesitant to make this after some of the reviews, but I am really glad I did. A couple of notes from my experience today: 1. 360 degrees was way too high for the sugar, based on what my thermometer was able to measure (it wasn't fully submersed due to the small amount, even in my smallest pan). I'm in a humid climate, not sure if that has anything to do with it. My first batch continued to grow darker, even as I poured it on the apples. I wound up pulling the apples out of the pan and throwing away the first batch of sugar syrup. The second batch I brought up to a very light amber, probably 320 (again, hard to know for sure) and quickly poured it over the apples. At first, I didn't think I'd gotten it dark enough, but the flavor was great - I think that makes all the difference in this recipe! 2. I used 2 small granny smith apples in a 9.5" pan (only size I have) and I cut each apple into eighths since they were small. This worked perfectly. 3. The batter was thick, but I was able to get it to cover the apples pretty well. Once it was in the oven, everything evened out fine. 4. After 30 minutes, the center wasn't set. I let it go for the full 40, but the apples were softer than I would have liked (this could have been due to the two "baths" they got in hot syrup.) Next time I would go 35 minutes. 5. I agree with the other reviewers, a couple of apples stuck as I flipped it, so I think I would try flipping it after 10-12 minutes instead. This was fast to put together (even with doing two batches of "caramel", and very tasty. I will definitely make it again, especially now I know what color works best with the sugar. Keep it light colored, and I think you'll like the way it turns out - no burnt flavor, just delicious apple dessert!Read more