Apple Cake "Tatin"
On her show, she used plums, but said it would taste just fine with apples. I found the recipes for both online at FoodNetwork.com.
This is made with a kind of "caramel" sauce that is very simple, once the sugar begins to caramelize, it will begin to burn very easily if you don't take it off the heat. Since I don't have a candy thermometer, I just kept my eye on it, but you don't want to walk away from the pan once it begins to darken and caramelize.
6 Tbspunsalted butter, room temperature (3/4 stick) plus more for greasing dish.
1 1/4granny smith apples, peeled cored and sliced into quarters ( i used 5 gala apples because i like them)
1 3/4 csugar
2 largeeggs, room temperature (ina likes to use extra-large eggs)
1/3 csour cream (i used plain greek yogurt)
1/2 tspgrated lemon zest (about 1/2 lemon)
1/2 tspvanilla extract
1 cplus 2 tbl all-purpose flour
1/2 tspbaking powder
1/4 tspkosher salt
·confectioners sugar for dusting (i forgot to do this before i took the picture...)
How to Make Apple Cake "Tatin"
- 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.