Apple Cake "Tatin"

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I have to agree with all the negative comments on this one. I LOVE Ina Gartin. In another life (or this one I would like to BE Ina Gartin. All of her recipes have always turned out wonderfully and I get rave reviews. This one, still in the oven, I don't even know if I will be able to serve. My intuition told me to take the caramel off WAY before it hit 360, but I followed the recipe---as such I am looking at some awfully burned sugar on top of apples. Secondly, I don't know where they get 1 1/4 apples, I used more and I still don't think the slices were thick enough. I think it would have turned out very well had they said 1 1/2 apples cut into 12 slices and simply stated that the caramel turn a light amber. I don't know what I am going to serve for dessert tonight as we are currently sitting in the middle of a snowstorm......

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I am 7 years old. I loved this cake! I helped my mom make this cake for her birthday. We all loved it, even my little brother who hates everything asked for a second piece. Thanks for a super easy and pretty recipe.

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I am no professional pastry chef,however, when I made the cake it turned out perfect. The apples were cook just right (of cause this was my biggest conecern you would think the carmel would be,Not. My guest loved the presentation and they ate the whole cake----just four guest only. Thanks for upholding my reputation for making one new recipe without trying it out first.

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this cake was delicious! i worked off some bad potluck karma by bringing this to my writing workshop. everyone loved it and it looks great, very pleasant to look at. it was very "apple-y" and the cake was moist and soft. i thought the recipe was easy to follow as long as you have all your ducks in a row before you begin. i also made it by hand with no electric mixer.

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i followed this recipe but the carmel came out like hard candy and could not turn it out and made a big awful mess.

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I have made this cake several times. Despite what some of the other reviews, I think that it is way easier to make than it would seem. I never had trouble with the caramel and it always turns out perfectly and comes right out of the pan. It is a little messy so its best to eat it after making it as opposed to saving it. I also think the zest reallly perks of the batter, and it makes a beautiful presentation. Her plum tatin recipe turns out even prettier."

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This is the first recipe by Ina Garten that I have ever made. Most of her recipes either call for ingredients that I can never find or afford but this cake is a winner. I just happened to have all the ingredients and it came out really nice and my husband loved it.

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This was the first Barefoot Contessa recipe I have tried and it will most certainly be the last!! I am a professionally trained pastry chef who has worked in Michelin starred restaurants in New York. The cake came out dry and the apples had disintegrated during cooking. Also, considering that the caramel continues to cook in the oven, the recipe should say so. I don?t know very many professional pastry chefs who use thermometers for caramel in a situation like this (especially where the amount of caramel being produced is so small, they would use one for other sugar work, but I believe that the recipe lacks a great deal of precision considering it involves work with caramel. And that being said it is not surprising that the result is so lackluster.

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I too was surprised by the wild swings in reviews. This is the third time I've made this cake, including trying the plum version. The only problem this time, was that I was impatient and could have cooked it for the 40 suggested minutes instead of only 30. It's super easy, fast, and yummy. It is a bit on the sweet side for my tastes but everyone at work loves it. The batter seems so versatile, I may try using it as a stand alone batter.

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I cannot tell you how many times I have made this cake. Everyone just loves it! It is super moist; The lemon zest adds a freshness and sour cream makes it rich. I made this again tonight on the request of a guest. It also makes a beautiful presentation and certainly looks a lot more difficult than it is to make. Ina never leads me astray!