Apple Cake "Tatin"
Serves 6
Recipe By: Ina Garten
6 tablespoons (3/4 stick) butter -- room temperature, plus extra
for greasing the dish
1 1/4 Granny Smith apples -- peeled and sliced into 12 pieces
1 3/4 cup granulated sugar -- divided
2 extra-large eggs -- at room temperature
1/3 cup sour cream
1/2 teaspoons grated lemon zest
1/2 teaspoons pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoons baking powder
1/4 teaspoons kosher salt
Confectioners' sugar
Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie
dish and arrange the apples in the dish -- cut side down. Preheat the
oven to 350 degrees F. Generously butter a 9-inch glass pie dish and
arrange the apples in the dish, cut side down. Combine 1 cup of the
granulated sugar and 1/3 cup water in a small saucepan and cook over high
heat until it turns a warm amber color, about 360 degrees F on a candy
thermometer. Swirl the pan but don't stir. Pour evenly over the apple
slices. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4
cup of granulated sugar in the bowl of an electric mixer fitted with the
paddle attachment, until light and fluffy. Lower the speed and beat in
the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until
combined. Sift together the flour, baking powder, and salt and, with the
mixer on low speed, add it to the butter mixture. Mix only until
combined. Pour the cake batter evenly over the apple slices and bake for
30 to 40 minutes, until a cake tester comes out clean. Cool for 15
minutes, then invert the cake onto a flat plate. If an apple slice
sticks, ease it out and replace it in the design on top of the cake.
Serve warm or at room temperature, dusted with confectioners' sugar.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings
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