APPLE CAKE "TATIN"

Apple Cake

Provided by cassie thornburg

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!