Best Apple Cake Tatin Recipes

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APPLE CAKE "TATIN"



Apple Cake

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 11

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Steps:

  • 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.

APPLE CAKE "TATIN"



Apple Cake

If you've read any of my posts, you know I love Ina Garten. I was watching her show today and saw her make this. It looked so easy and since the weather was a bit cooler this evening, I thought it was time to turn on the oven and make something for dessert. On her show, she used plums, but said it would taste just fine with...

Provided by cassie thornburg

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 11

6 Tbsp unsalted butter, room temperature (3/4 stick) plus more for greasing dish.
1 1/4 granny smith apples, peeled cored and sliced into quarters ( i used 5 gala apples because i like them)
1 3/4 c sugar
2 large eggs, room temperature (ina likes to use extra-large eggs)
1/3 c sour cream (i used plain greek yogurt)
1/2 tsp grated lemon zest (about 1/2 lemon)
1/2 tsp vanilla extract
1 c plus 2 tbl all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
confectioners sugar for dusting (i forgot to do this before i took the picture...)

Steps:

  • 1. Preheat the oven to 350. Generously butter a 9-inch pie dish and arrange the apples in the dish, cut side down.
  • 2. Combine 1 C of the sugar and 1/3 C water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but do not stir. Pour evenly over the apples.
  • 3. Caramel poured on the apples. yum.
  • 4. Try not to get the "white pith", only use the yellow part of the lemon rind.
  • 5. Sifting is easy with a large sieve.
  • 6. Meanwhile, cream the 6 TBL of butter and the remaining 3/4 C sugar in a stand mixer, or with a hand mixer until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest and vanilla and mix until combined. Sift together the flour, baking powder and the salt, and with the mixer on low, add it to the butter mixture. Mix only until just combined.
  • 7. Pour the batter evenly over the apples and bake for 30 -40 minutes or until a cake tester comes out clean.
  • 8. Just outta the oven!
  • 9. Cool for 15 minutes, then invert cake onto a flat plate. Be patient! (I let mine cool for about 20 minutes). If you don't let it cool, the caramel will be too runny and will spill out over the serving plate! Serve warm or at room temperature, dusted with confectioners' sugar. Enjoy!

APPLE CAKE "TATIN" RECIPE - (4.4/5)



Apple Cake

Provided by Pikachutherecipereader

Number Of Ingredients 12

Ingredients
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Steps:

  • Directions 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.

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Apple cake Tatin recipes date back to the 19th century, originating in France as a variation of the classic Tarte Tatin. This dessert is a delightful combination of caramelized apples and cake baked in a cast-iron skillet, upside down. The unique way of baking and assembling the dessert makes it a showstopper, perfect for impressing dinner guests or enjoying with family and friends.

Ingredients

The ingredients for an apple cake Tatin recipe typically include butter, sugar, apples, spices (such as cinnamon or nutmeg), eggs, flour, baking powder, and milk or cream. Some recipes may also include lemon zest, vanilla extract, or almond flour for added flavor.
Butter
Butter is the foundation of the Tatin recipe, and it's used for both caramelizing the apples and making the cake batter. Unsalted butter is preferred as it allows greater control over the salt content of the recipe.
Sugar
Granulated sugar is the common sweetener used in the recipe, and it's used to create the caramelized topping for the cake.
Apples
The choice of apples is essential for apple cake Tatin recipes. Apples that hold their shape and have a firm texture, such as Granny Smith or Honeycrisp, work best.
Spices
Cinnamon or nutmeg are commonly used spices to add warmth and depth to the apple cake Tatin recipe.
Eggs
Eggs provide structure and moisture to the cake batter. Large eggs are typically used in recipes.
Flour and Baking Powder
All-purpose flour and baking powder are used to create a light and fluffy cake batter.
Milk or Cream
Milk or cream helps to create a smooth and creamy batter, resulting in a tender and moist cake.

Preparation

The Tatin recipe starts with melting butter and sugar in a skillet or pan. Sliced apples are added to the skillet and cooked until caramelized. A cake batter is then made and poured over the caramelized apples. The skillet is then baked in the oven, and when done, the skillet is inverted onto a plate or serving platter, revealing the delicious caramelized apple topping.
Caramelization of Apples
Thinly sliced apples are arranged in a circular pattern on the bottom of the skillet, and then butter and sugar are melted until caramelized. The apples are then placed on top of the melted sugar, and the skillet is removed from heat.
Cake Batter
A cake batter is made with ingredients such as eggs, flour, baking powder, milk, and sugar. The ingredients are mixed until a smooth batter is formed.
Assembly and Baking
The cake batter is poured over the caramelized apples in the skillet, and the skillet is then transferred to the oven where it's baked until the cake is firm and golden brown. Once it's done, the skillet is removed from the oven and let to cool for a few minutes. The skillet is then inverted onto a serving plate, revealing the caramelized apple topping with a golden brown cake.

Variations

While the classic apple cake Tatin recipe is delicious, there are countless variations to experiment with. Here are some variations you can try:
Pear Tatin
Substituting apples with pears creates a delightful variation of the classic recipe.
Salted Caramel Tatin
Adding a pinch of sea salt to the caramel mixture creates a sweet and savory combination that's irresistible.
Gingerbread Tatin
Adding gingerbread spices to the cake batter creates a warm and cozy dessert that's perfect for cold winter nights.
Gluten-Free Tatin
Using almond flour instead of regular flour creates a gluten-free version of the classic recipe, making it accessible to those with gluten sensitivities.

Conclusion

The apple cake Tatin recipe remains a classic dessert that never goes out of style. With a few simple ingredients and a bit of patience, anyone can master this delicious dessert in their kitchen. The caramelized apples and tender cake create a heavenly combination that's perfect for any occasion. Experiment with different variations to make it your own and enjoy this delicious and impressive dessert with friends and family.
Making an apple cake tatin can be quite challenging, but it can also be a fun and rewarding experience. This French dessert is one of the most delicious and visually stunning pie recipes out there. Apple cake tatin is a buttery, caramelized dessert that features a layer of thinly sliced apples and a cushion of soft, moist cake. In this article, we’ll share some valuable tips that will help you to make a perfect apple cake tatin.

Tip #1 - Choose the Right Apples

The first step to making a great apple cake tatin is to choose the right apples. You want to choose apples that are firm and not too sweet. Some of the best varieties of apple for making tatin are Granny Smith, Golden Delicious, and Braeburn. These apples have a slightly tart, acidic flavor that pairs well with the caramel sauce.

Tip #2 - Make the Caramel Sauce Correctly

One of the most important aspects of an apple cake tatin is the caramel sauce. The sauce is what gives the dessert its sticky texture and rich flavor. To make the sauce, you need to heat sugar and butter on the stovetop until it reaches a deep amber color. Be patient and make sure you don't burn the caramel, as this can affect the flavor and texture of the tatin.
Tip #2a - Use the Right Pan
Using the right pan is important to make the caramel sauce correctly. A cast-iron skillet with a heavy bottom is ideal. The pan should be at least 10 inches in diameter to accommodate the apples and the cake batter.
Tip #2b - Add the Apples Correctly
To make the perfect caramel sauce, you need to add the apples correctly. Arrange the apple slices tightly in the pan so they don’t move around during the baking process. This will help the apples cook evenly and prevent gaps in the finished tatin.

Tip #3 - Make the Cake Batter

The cake batter for an apple cake tatin is just as important as the caramel sauce and the apples. To make a soft and moist cake, use cake flour instead of all-purpose flour. Cake flour has a lower protein content than all-purpose flour, which will result in a more tender and delicate cake. Additionally, use sour cream or yogurt in the cake batter. These ingredients add moisture and a tangy flavor that pairs well with the apples.
Tip #3a - Beat the Eggs and Sugar Properly
To make the cake batter, you need to beat the eggs and sugar properly. Beat the eggs and sugar until they are pale and fluffy, as this will help to create a light and airy cake. Use an electric mixer to save time and effort.
Tip #3b - Fold in the Flour and Wet Ingredients Gently
Once you’ve beaten the eggs and sugar together, you need to fold in the flour and wet ingredients. Be careful not to overmix the batter, as this can result in a tough cake. Gently fold in the flour and wet ingredients until they are just combined.

Tip #4 - Assembly and Baking

Once you have everything prepared, it’s time to assemble the apple cake tatin and bake it to perfection.
Tip #4a - Layer the Apples and Cake Batter Correctly
To assemble the apple cake tatin, spoon the cake batter over the apples in the skillet. Smooth it out with a spatula so it covers the apples evenly. Bake the tatin until it is golden brown and a toothpick inserted into the center comes out clean.
Tip #4b - Let the Tatin Cool Before Flipping
Once the tatin has finished baking, you need to let it cool before flipping it over. This is important to help the caramelized sugar set and prevent the apples from falling apart. Use a sharp knife to loosen the edges of the tatin from the pan, then flip it onto a plate.

Conclusion

Making an apple cake tatin is a rewarding experience that requires patience and skill. By following these valuable tips, you can make a delicious and visually stunning dessert that will impress anyone. Remember to choose the right apples, make the caramel sauce correctly, use the proper cake batter, and assemble and bake the tatin correctly. With these tips, you’ll be able to create a perfect apple cake tatin every time.

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