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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

Showing 71-80 of 194

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  • on August 06, 2009

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    I made this as an alternative to chocolate brownies.. and this got devoured. I did just as the recipe said.. but you can't take your eyes off of the caramel. I let it get to just golden.. and then took it off of the heat. Had no problem with it being too hard. It was a little bit soggy in the center, but I'm not complaining. I think it had more to do with the kind of apples I used rather than anything to do about the recipe. It tasted great.. it looked awesome.. and EVERYONE in my very picky family loved it. I served it with some cinnamon whipped cream.. perfect!

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  • on August 03, 2009

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    This is a wonderful recipe. However, I managed to overcook the carmel. Don't take your eyes off. I will try it again. It was easy and very pretty. I ruined it with not keeping a closer eye on the sugar and water. My fault.

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  • on July 23, 2009

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    I loved this cake. You do have to really watch the sugar once it hits 300 and then pull it just as it's about to hit 360. The first time I had trouble as my pot was too wide so the thermometer wasn't hitting the sugar.(I'm not much of a candy maker. Anyway, the cake is moist and delicious. I used Fuji apples as I didn't read the recipe before I shopped and they were fine. The caramel mixes with the juices of the apples as the cake bakes and the final result is incredible. Next time, I will try it with the plums! Thanks, Ina-you make me look good.-Tammy in Rochester,NY

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  • on July 20, 2009

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    To add a touch of more flavor, try using 1 Tsp of Brown Sugar when you boil.

    I had to toss out first sugar boil, as it got burnt. It doesn't take much once it hits 300 watch it like a hawk.

    Easy to make. Haven't tried this, but I'll bet if you use a Cake Mix and just add lemon zest it'll come out pretty close.

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  • on July 20, 2009

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    I made this cake this weekend and everyone loved it! I caught my boyfriend sneaking pieces before bed and for breakfast. I don't have a candy thermometer, but had no problem getting the caramel cooked properly. Just remember to keep the heat on high, don't stir, and keep an eye on it. As soon as it starts to turn an amber color, it's done.

    I was in a bit of a hurry when I made it... so I accidentally mistook the "3/4 stick" for 3/4 cup of butter.. even though 6 tablespoons is clearly written.. but the cake was SUPER moist and baked up well. I only had 1 apple stick to the pan.

    Will definitely make again!!

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  • on July 19, 2009

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    Ok...I did everything by the directions. Had no problem witht he caramel. I just cut up enough apples to fill the pie plate. Baked it for the recommended time. Waited the 15 minutes to turn the cake out....However, my cake didn't cook all the way in the middle. What did I do wrong. I read most of the comments on this dish, and I don't see anybody else having this problem. Any suggestions? If I would have baked it longer...the outer edges would have been dry, and too dark.

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  • on March 23, 2009

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    This dessert is so pretty, and really easy! If you have never worked with candy before, don't be scared- The key thing to remember is that things keep heating up even after you turn off the burner. I turned off the heat when the sugar reached 350 and it was a perfect caramel by the time I poured it over the apples. When I unmolded the tatin, only a couple apples stuck, but they fit back in just fine! Use PLENTY of butter before you put in the apples! My family thought this was a delicious dessert!! (Especially with vanilla bean ice cream!!!

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  • on February 16, 2009

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    I made this cake for the first time, and it was a complete success! Everyone at my dinner party loved it; delectable and not too sweet!

    For those who are having trouble with the amount of apples to use and getting your caramel just right, here are a few tips:
    1. Just use enough apples to nicely layer the bottom of your dish with apples! Simple enough.
    2. Don't bother with the candy thermometer! Just wait until your sugar gets to an amber golden colour and you're set! If you've burned the sugar, don't risk ruining the cake, just try again!

    I highly recommend this cake to everyone, and if somehow you didn't get it the first try, give it another shot! It's absolutely scrumptious!

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  • on January 21, 2009

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    I made this tatin as a homecoming desert for my husband.And I am so glad I was watching the episode. As I watched Ina make it I thought, "that looks so good, I have to try it ", and it was. It was easy, I had no trouble with the apples sticking,and the flavor of the cake was just perfect. This is a definite keeper. I plan on making one for my sister as a house warming treat. But tonight Im making one for all us.Again. I recommend this recipe to anyone looking for a cure for that sweet tooth. :0

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  • on January 18, 2009

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    Wow, what a fun and tasty dessert... but then again, this IS a Barefoot Contessa recipe. This simple, visually appealing dessert is a real pleaser, but I did feel that it was ENTIRELY TOO SWEET

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