It was my mother-in-law who prompted me to look into apple desserts. She had been craving for one for a couple of weeks, and I used a Saturday get-together as an opportunity to try out this ‘Apple Cake Tatin’.
(She has her own hit apple dessert recipe, which I’ll post in good time – I only make dessert on the weekends!)
It takes about an hour to make, from start to finish.
- 6 tablespoons margerine, at room temperature
- 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
- 1 3/4 cups white sugar
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1 1/2 teaspoon vanilla or caramel essence
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Icing sugar (to decorate)
1. Preheat the oven to 180 degrees Celcius. Generously butter a round glass or non-stick pie dish and arrange the apples in the dish. I used the pattern on the picture, but you can do it any way you please.
2. Combine 1 cup of the sugar and 1/3 cup water in a small saucepanand cook over high heat until it turns a warm amber color (about 5-7min). Swirl the pan but don’t stir: the mixture instantly hardens on the spoon, and will be lost for use!
Pour evenly over the apple slices. It will harden instantly.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of sugar, until light and fluffy (about 4min). Lower the speed and beat in the eggs, one at a time.
4. Add the sour cream, zest, and vanilla to butter mixture, and mix until combined.
5. 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.
6. Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean.
7. 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.
Dust with icing sugar, and serve warm with cream or sour cream (we prefer the sour cream!)