Posts filed under ‘Apple’

Apple Cake “Tatin”

My Mother-in-law came to visit for a week recently and I wanted to have a nice dessert planned for while she was here. This dessert was discovered on a whim because I wanted to use up some apples. I must say, this was a huge success. It looks quite impressive, but is really quite easy to throw together. Everyone loved this dessert. Serve it with some homemade whipped cream or vanilla ice cream to really bring it to the next level.

Apple Cake “Tatin”
Ingredients:
6 Tbsp unsalted butter, at room temperature, plus extra for greasing the dish
1 granny smith apple, peeled and sliced into 12 pieces
1 3/4 Cups granulated sugar, divided
2 large eggs, at room temperature
1/3 Cup sour cream
1/2 tsp grated lemon zest
1/2 tsp pure vanilla extract
1 Cup plus 2 Tbsp all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
Confectioners’ sugar

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.

Source: Ina Garten via the Food Network

February 24, 2011 at 5:00 am Leave a comment


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