Barefoot Contessa's Apple Cake Tatin

Barefoot Contessa's Apple Cake Tatin

Apples.
Cake.
Caramel.
I'm there.

This is the Barefoot Contessa / Ina Garten's Apple Cake Tatin. Instead of the usual pie crust topping, she covers the apples and caramel with a cake.

I used these beautiful sweet/tart apples from Ha's Apple Farm (available at many So Cal farmer's markets). Ina's recipe calls for Granny Smith apples, but these worked fine and were delicious.

Caramelized sugar is made (I'm always amazed that water and sugar can be heated to make this!) and tops the cut apples. I judged it by color and didn't use the thermometer. The presentation of the cake is very pretty, no?

Um, how can you not want this?!

The "cake" part is very delicious. Soft and light...I like it much more than a traditional apple tatin, but then I love upside down fruit cakes!

This fall/winter, if you have a few extra apples, make this lovely cake. You won't be disappointed...nor will your guests!

Recipe:
Barefoot Contessa's Apple Cake Tatin