Apple Cake "Tatin"
- 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
- Preheat the oven to 350 degrees F.
- 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.
- Meanwhile, 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.