Photo: Apple Cake "Tatin" Recipe
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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By dalasm
on January 01, 2012
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This is a really nice recipe to make when you're having small company. I've had to do it a few times before I got it to my likings though.
The first time I trusted the candy thermometer and didn't watch the sugar. I waited for 360F as recipe states for the sugar to caramelize but it all burned out and I almost turned on the smoke detectors in the house. It''s better to watch visually for color changes.
The second time i made it, it tasted way way too sweet.
The third time I cut down on the sugar and it was very good.
By iheartcocoa
on December 17, 2011
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Absolutely delicious! Great for all occasions.
By motten_7556905
Austell, GA
on December 11, 2011
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Three words: Delicious, Easy, and Quick. This was so simple to make, looked amazing, and tasted even better. I had never made the caramel (boiling sugar and water before and don't have the candy thermometer, but I followed the directions and removed the boiling sugar water when it turned amber like the recipe instructed. Someone else posted that this is an elegant dessert - absolutely it is. A small scoop of a good vanilla ice cream would be perfect with it. Next time, I toss in a few cranberries or other berry with the apples (or even use pears maybe for color. This is a keeper for sure.
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