Apple Cake "Tatin"

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I think there is an error in this recipe. 360 F is very high. Virtually all of the reviews listed have modified the recipe and I did, too, as I was going along with the prep work. I find this to be disappointing. If you were pressed for time, and need a sure fire cake, you would be better off to use a box mix (which is pretty low for me.

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Just made it and I think it's too sweet and I eat a lot of sweets. It's delicious though and looks stunning on a platter. I would make it again but cut down the sugar.

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I should have heeded the "too sweet" warnings, but I forged ahead and made this recipe today, anyway. Next time I will omit the melted sugar and just pour the cake over the apples.

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This is a wonderful recipe! I've made it using plums, pineapple (delicious! and peaches. It's super easy, versatile, special enough for company and the size is just right. In all the times and variations I've made, it has never failed---but then, Ina's recipes never do!

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Watch sugar! It does take longer than you think, but you really need to watch it or it turns too dark bitter too fast! I do not have candy thermometer, so I kept checking it for color. Cake was moist (I used reduced fat sour cream & was a huge hit! Served it with vanilla bean ice cream. I didn't think it was too sweet at all & I do not have a sweet tooth for desserts.

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I did not believe the other reviews, but it's true, it really is too sweet. I will reduce the sugar in the batter next time, add more apples, and leave it in the oven less time ( the dough was not very moist. It's a work in progress, but it looked good, and the best advice was to butter the pan well and then spray with Pam. It came right out.

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Be careful to watch the carmel as it boils so that it does not burn. If it does, the tatin will not taste good!!! (Bitter!

Indeed, the texture is a little "soft" for my liking and perhaps a little too sweet. I will try to make it one more time without overboiling/burning the carmel and using less less sugar to make it.

Otherwise, it looks very impressive and the cake part is excellent!

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love it..

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I love that so many shows like this one were actually filmed years ago, but repeats make them available to us now. I'm not a cake baker (I usually go for mixes but the recipe was so intriguing that I decided to try it. It was actually easy to put together and looked absolutely beautiful. On her "Barefoot Contessa" website, Ina mentioned that she frequently uses a 9 inch round pan from Williams-Sonoma". I ordered one and it has nice high sides so batters don't run over the edges when baking, and that's the pan I used for this cake. I followed another's comment by buttering the pan and then spraying with Pam; the entire cake popped right out! We have lots of company coming this summer, and this will be a "go to" dessert.

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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.