Apple Cake Tatin


  • 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


  1. Preheat oven to 350F and Pam a 9” cake pan with removable sides well. Arrange the apples on the bottom of the pan.
  2. 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.
  3. 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.
  4. 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.
  5. Whip some cream and enjoy, or just put vanilla ice cream on top. This cake is delicious warm or cold.