Two good things came out of that party. One was that Johnny won a Wii by winning the Wii bowling tournament (kind of a bizarre feedback loop on that one). And the other good thing was this recipe.
Apple Cake Tatin
Adapted from The Barefoot ContessaThat sounds like something that should be done with all plum recipes, and if you'll notice, there are no plums in our ingredients.
Ingredients
- 6 Tbs unsalted butter, at room temperature, plus extra for greasing the dish
- 4 to 5 apples, peeled and slice
- 1 3/4 cups granulated sugar, divided
- 2 extra large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 tsp grated lemon zest
- 1/2 tsp vanilla extract
- 1 cup plus 2 Tbs all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- Confectioners' sugar
Preparation
- Preheat the oven to 350 degrees.
- Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
- Combine 1 cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat. Swirl the pan but don't stir, until the mixture becomes a warm amber color, about 360 degrees on a candy thermometer.
- Pour caramel mixture evenly over the apples.
- Cream the butter and the remaining 3/4 cup of 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 one at a time.
- Add the sour cream, zest, and vanilla, and mix until combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer set to low, add the dry ingredients to the butter mixture, and mix until combined.
- Pour the cake batter evenly over the apples and bake for 30 to 40 minutes, until a toothpick comes out clean.
- Cool for 15 minutes, and then invert the cake onto a flat plate. If an apple sticks to the pie dish, you can take it off and place it back on the cake.
- Serve warm or at room temperature, dusted with confectioners' sugar.
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