Barefoot Contessa Apple Cake Tatin Recipe
The Barefoot Contessa Apple Cake Tatin Recipe is a beautiful, caramelized apple cake that is soft, sweet and perfect for dessert.
Ingredients
- 4 medium apples peeled, cored, and sliced
- ½ cup unsalted butter
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup milk
- ¼ cup brown sugar optional, for extra caramel
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Prepare your cake pan by lightly greasing it with butter or non-stick spray.
Caramelize the Apples
- In a medium saucepan, melt ½ cup butter and ¾ cup sugar over medium heat. Stir until golden and caramelized. Add apple slices and cook 3–4 minutes.
Arrange Apples in Pan
- Carefully transfer caramelized apples to the cake pan. Arrange them neatly in a single layer. Pour any remaining caramel over the top.
Prepare the Cake Batter
- In a mixing bowl, whisk together flour, baking powder and salt. In another bowl, beat eggs, milk and vanilla. Combine wet and dry ingredients gently.
Pour Batter Over Apples
- Pour cake batter evenly over the arranged apples. Use a spatula to smooth the top. Make sure apples stay covered but not buried.
Bake the Cake
- Place the cake pan in the oven and bake for 45–50 minutes. The top should be golden, and a toothpick inserted in the center should come out clean.
Cool and Invert the Cake
- Allow cake to cool for 10 minutes. Run a knife around the edges, then carefully invert onto a serving plate. Tap gently to release apples and caramel.
Serve the Cake
- Serve warm or at room temperature. Optionally, add whipped cream or a scoop of vanilla ice cream. Enjoy the soft cake and caramelized apple topping.
Notes
- Use firm apples like Honeycrisp or Granny Smith.
- Don’t overcook the caramel to avoid bitterness.
- Grease the pan well to prevent sticking.
- Arrange apples neatly for an attractive top.
- Serve warm with cream or ice cream for extra indulgence.