Get ready to turn your kitchen into a sweet slice of heaven with this delightful caramel apple upside-down cake! Picture this: tender, golden cake hugging juicy, caramel-coated Granny Smith apples in a dessert that tastes like an autumn day wrapped in a cozy blanket. This recipe is the perfect blend of buttery richness, zesty lemon, and just the right hint of vanilla. Whether you’re impressing dinner guests or just treating yourself, this cake will have everyone asking for seconds—and maybe even thirds. Let’s dive in and bake some magic!
Apple Cake Tatin
Ingredients
- 6 tablespoons 3/4 stick unsalted butter, at room temperature, plus extra for greasing the dish
- 1 1/4 Granny Smith apples peeled and sliced into 12 pieces
- 1 3/4 cups granulated sugar divided
- 2 extra-large eggs at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners' sugar
Instructions
- Preheat the oven to 350 degrees F.
- Very 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.
- While that's going on, 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.
Notes
As you can see from my picture, the caramel wasn't very caramel-y and the apples all but disintegrated. Next time, I'll let the caramel go much deeper and I'll use a ton more apples. This was still delicious but could have used a bit more apple oomph and a nicer kick of caramel.