Apple Cake "Tatin"

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I was really scared of this.... because of the caramel. But I soldiered on and it was just fine (as suggested, I did not take my eyes off the sugar & water. I did not have a candy thermometer and did as Ina suggested in another episode and just watched until it was a light golden amber. This cake was really nice. The texture was rich and moist, the taste was butter but the lemon made it taste fresh and light. Just perfect, not too sweet and relatively easy to make.

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Not being much of a baker, I didn't have high hopes for the cake - but I was determined to make it after seeing it on Ina's show today. Let me tell you - IT'S FABULOUS, and so easy. I had all ingredients on hand, except lemon zest so I left that out but I didn't matter - the cake is so delicious! I will definitely be making this again, especially as gifts - it looks so pretty.

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I don't bake. So, when I decided to try this recipe I expected it to be a disaster. And boy was I pleasantly surprised. This was easy and delicious. Thanks to Ina and her great instructions. I have being baking more frequently since trying this cake.

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Made this cake for a dinner party and everyone asked for a second piece. I have never seen a cake disappear so fast. This one is a keeper.

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Not only did everyone praise how beautiful the dish was when I placed it on the table, but I can't remember serving a dessert that got so many compliments! It was absolutely delicious and moist. I probably could have cooked the caramel syrup a minute longer, but I went on the safer side (just when it started to turn color and it still came out perfect. INA IS THE BEST CHEF ON TV!!

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So simple to make with just a few ingredients. Definitely a keeper. Ina always has great recipes. Keep them coming, Ina.

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Cake was moist, flavorful, and a big hit of the party! Didn't look quite as pretty as Ina's, but tasted wonderful. Thanks Ina !!

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I love to cook and this was fun to make! I am a tween and did this recipe completely on my own. It's still cooling, but it seems like it will be a family fave!

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I made sure I followed other reviewers advice,watched carefully and pulled the sugar/water mixture off the heat just as it turned a light brown. As I swirled it, it got the perfect amber color it was supposed to. ( I did not use a candy thermometer. Also, I sprayed the pie plate with cooking spray and I also generously rubbed it with butter. The result was, not one apple slice stuck to the plate. For the cake part, I made sure my eggs were room temperature and I didn't overmix the batter. It turned out perfect, and my husband loved it.

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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.