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Apple Cake "Tatin" Recipe

Apple Cake "Tatin"

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (194)

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Average Rating:

Total Reviews: 194

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  • 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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  • on January 28, 2013

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    I loved the way this dessert looked so decided to try even though the reviews were mixed. I followed it exactly. With a candy thermometer, I took the caramel to 360 degrees and poured it immediately. It was perfect. I did generously butter the pie pan I baked this in, and turned it over after the 15 minutes of cooling per the recipe. Everything turned out perfect with this recipe. Easy to make. And, yes the reviews were correct...it is SWEET.

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  • on January 28, 2013

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    The only problem is that all the caramel stayed in the pie dish. Hard as a rock and I only took it to 330. Perhaps less cooking would keep in on the apples. Otherwise, delish.

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  • on January 24, 2013

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    I thought everything was going smooth. Caramel looked just the right color, cake came together, it slipped right out of the pan...but when i tasted it i did not like it :/ The apples tasted horrible! I dont know why either?!!?? They took on an alcoholic flavor to them. 2 out of 5 of us ate it all, the other 3 of us took out the apples and scrapped off some of the caramel sugar. The cake itself was good. Not too sweet either(which i was nervous about. I dont think i will be attempting this one again.

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  • on January 09, 2013

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    I made the caramel with white and light brown sugar. Keep the heat low and watch it. When it becomes brown/amber remove from the stove and pour over sliced apples in pan. My kids love this cake especially my very picky 9 yr old. I also added brown sugar in the batter as well. This cake is a regular at my house.

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  • on October 13, 2012

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    I only gave it four starts because some of the carmel spilled over onto the hot oven - need I say more. Presentation is just beautiful! It is delicious.

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  • on September 29, 2012

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    Never made caramel before. First try went from golden amber color to black within seconds. I had to pour it out and start over. 360 was way too hot, second try was done around 340-350. After that though everything was perfect. No problems getting the cake out of the pan either. Cake was beautiful, moist and delicious. I disagree with the other reviewers that feel it is too sweet. Maybe that's because I brought the sweetness down by serving with a not horribly sweet homemade cinnamon ice cream! Ina rocks!

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  • on September 15, 2012

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    Really nice and easy dessert. I didn't have sour cream so I substituted vanilla yogurt. Either my candy thermometer was off or the sugar mixture boiled too long, so I made the caramel sauce again and didn't t let it boil as long.

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