Barefoot Contessa Apple Cake Tatin

Barefoot Contessa Apple Cake Tatin is made with Granny Smith apples, granulated sugar, sour cream, lemon zest, and all-purpose flour. This recipe creates a rich, upside-down apple cake with a caramelized fruit topping. It takes about 1 hour and 10 minutes to prepare and serves 6.

Barefoot Contessa 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

How To Make Barefoot Contessa Apple Cake Tatin

1. Preheat and Prepare Dish: Preheat oven to 350°F. Generously butter a 9-inch glass pie dish and arrange apple slices cut side down.
2. Make Caramel: Combine 1 cup sugar with 1/3 cup water in a saucepan and cook over high heat until amber-colored, about 360°F; swirl but don’t stir. Pour over apples.
3. Cream Butter and Sugar: In a mixer with paddle attachment, cream butter and remaining 3/4 cup sugar until light and fluffy.
4. Add Eggs and Flavorings: Lower mixer speed and add eggs one at a time, then mix in sour cream, lemon zest, and vanilla.
5. Incorporate Dry Ingredients: Sift flour, baking powder, and salt, and mix into wet ingredients on low speed until just combined.
6. Assemble and Bake: Pour batter over apples evenly and bake 30 to 40 minutes until a tester comes out clean.
7. Cool and Invert: Let cool for 15 minutes, invert onto a flat plate, reposition any stuck apple slices, and dust with confectioners’ sugar. Serve warm or at room temperature.

Recipe Tips

• Use a Candy Thermometer: To get perfect caramel, monitor it closely to avoid burning.
• Butter Generously: Thoroughly grease the dish to prevent sticking when inverting.
• Don’t Overmix Batter: Mix until ingredients are just combined for a tender crumb.
• Let It Rest Before Inverting: Cooling helps the cake set and release more easily.
• Add a Touch of Spice: A pinch of cinnamon or nutmeg can enhance the apple flavor.

What To Serve With Apple Cake Tatin

This upside-down apple cake pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of crème anglaise. A warm cup of coffee or Earl Grey tea also complements the cake’s caramel and fruit notes.

How To Store Apple Cake Tatin

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Freeze: Wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw and warm before serving.

Apple Cake Tatin Nutrition Facts

• Calories: 360
• Total Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 56g
• Sugar: 39g
• Protein: 4g
• Sodium: 120mg

FAQs

Can I use a metal pan instead of glass?
Yes, but be sure it’s oven-safe and well-greased to prevent sticking.

What other apples can I use?
Firm varieties like Honeycrisp or Braeburn are good alternatives.

Can I make it ahead of time?
Yes, it can be made a day ahead and reheated gently before serving.

Why did my caramel harden too fast?
If it cools before pouring, it will set—work quickly once it reaches the right color.

Can I skip the sour cream?
You can substitute with plain yogurt, but sour cream gives it extra richness.

Try More Recipes:

• Barefoot Contessa Apple Cake
• Barefoot Contessa Almond Cookies
• Barefoot Contessa Frozen Berries with Hot White Chocolate