APPLE CAKE TATIN

I love Tart Tatin. It’s an apple tart packed full of chunky apples with a symbolic

crust on top to remind us that it’s a tart. Perfect proportions. Imagine my

surprise when I found the recipe I’m about to share with you, which actually has

a batter covering the apples, almost like a clafouti. It looks great, easier to make

than the Tatin and equally delicious. Try it. It’s like an upside down cake only

better.

¾ stick butter, room temperature

4 Granny Smith apples, cored, peeled and quartered

1 ¾ cups sugar, divided

2 extra-large eggs (preferably at room temperature)

1/3 cup yogurt

½ tsp. lemon zest

½ tsp. vanilla extract

1 generous cup flour

¾ tsp. baking powder

Preheat oven to 350F and Pam a 9” cake pan with removable sides well. Arrange

the apples on the bottom of the pan.

Combine 1 cup sugar with 1/3 cup water in a metal skillet (not Teflon) and melt

the sugar until amber color. Don’t stir but swirl as you like. When the mixture

starts bubbling pay attention; caramel burns easily. Once light brown remove

from the pan. It will continue cooking. Pour caramel over the apples and swirl to

coat well.

Combine remaining ¾ cup sugar and butter in mixer and mix until light and fluffy.

Add eggs one at a time until well combined. Add remaining ingredients except

for the flour and baking powder. Mix well. Sift flour and baking powder, add to

mixture and stir until just combined. Pour evenly on top of the apples. Bake 40

minutes or until top is golden and a tester comes out dry.

Remove the sides of the pan. Put a large plate on top of the cake and turn upside

down. Gently remove the bottom. Cake should look great and smell even better.

Whip some cream and enjoy, or just put vanilla ice cream on top. This cake is

delicious warm or cold.