Apple Cake Tatin

Posted: February 24, 2012 in Desserts
Tags: , , , , , , , , ,
I’ll be up front and say that this is a 90% copy of the Barefoot Contessa recipe. Ina Garten uses sour cream to add moisture to the recipe, but I kind of like the idea of utilizing buttermilk instead. I do this mostly because I hate copying recipes word for word instead of putting my own spin on things. But this recipe really is too good to mess with. Apple cake tatin is a wonderful dessert you can make with relatively little difficulty. The hardest part of this recipe is making the caramel suce in the beginning and this is something I’ve provided a video of for you. I encourage you strongly to try this recipe right now. You may never purchase a cake ever again.
  • 6 tablespoons unsalted butter, at room temperature
  • 2 apples, peeled and sliced into 12 pieces
  • 1c + 3/4 c granulated sugar
  • 2 eggs
  • 1/4 c buttermilk
  • 1/2 tsp grate lemon zest
  • 1/2 tsp pure vanilla extract
  • 1 c plus 2 tablespoons flour
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt

1. Preheat the oven to 350 degrees. Combine 1 c sugar and 1/3 c water in a medium sized sauce pan. Heat over high heat until the sugar begins to caramelize to a medium auburn color.

Note: I pulled the caramel off a little too early, but you can see in the video how quickly the colors change. This is something that you have to watch and pull off at the right time.

2. Grease the cake pan with butter. Arrange the apples around the cake pan. Pour the caramelized sugar over the apples.

3. In a separate bowl, combine the butter and 3/4 c sugar. Cream together until the color turns a pale, fluffy yellow. Beat in 1 egg at a time. Then add the buttermilk, vanilla, lemon zest and beat until combined.

4. In a second bowl, combine the flour, baking powder, and salt together. Sift and pour in the bowl with the other ingredients. Mix on low speed until just combined.

5. Pour the cake batter over the apples. Bake in the oven for 35 – 40 minutes or until the cake has turned a golden brown color.

6. Take the cake out of the oven and allow to cool for 15 minutes. Invert the cake pan on a plate and let sit for a minute or two. Lift the cake pan and allow gravity to do its job. If the cake sticks, shake it slightly to break the suction.

7. Serve warm.


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