Apple Cake "Tatin"

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I am in the middle of making this apple tatin cake. for some reason, I can't get the sugar and water combination to turn to an amber color. I've used Splenda, Is this the problem? It dissapates before it does anything else.

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I did it exactly as the directions said and the caramel oozed out of the pie tin and burned in my stove causing a huge fire in the bottom of it...a black smoked house and 1/2 container of baking soda later the cake wasn't even half way done! will never make again!!!!

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SO easy to make! and Super Good! I didn't have granny smith so i used what i had, gala i think. I also decided to use cake flour cause i had it handy, so light and fluffy, like velvet!

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yummy

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awesome recipe n very easy n it tastes great !!!

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Great recipe and pretty easy as long as you are not intimidated by making the caramel sauce.

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I have made this several times, all with fabulous results. The last couple of times I have varied the recipe by what I had on hand. Once I did not have sour cream, so I made pie dough and topped it with that, which is essentially a true tatin. Gorgeous! This last time I didn't have lemon zest, so I added fall spices (cinnamon, nutmeg, cloves, etc to the cake batter and it was out of this world. It made the perfect October apple cake. Give this recipe a chance...it is worth it!

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Get your hands in the kitchen and bake this cake that is SO easy and delicious!! I modified a little bit this recipe.. instead of lemon zest I used orange zest, and also instead of sprinkle the confectioners'sugar I sprinkle some cinammon on top and that gives it a great flavor!!! Try it.. you will love it!

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This cake is outstanding. My whole family loves it specially my French husband

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VERY sweet cake. Too sweet for me, & I only used half the amount of suggested sugar in the cake recipe.
(I made my own caramel using cream & brown sugar, yum.
It looks nice when it first comes out of the oven & it came straight out of my bundt tin - but the next day it doesn't look so pretty as all the apples sink down.