Not much beats warm apple anything on a chilly autumn day. Lucky for us, September is the best month for the fall fruit, so we embraced sweater weather and huddled by the stove. Ina Garten's Apple Cake Tatin recipe inspired us, so what follows is a variation on hers, minus a glaze, with a few other flairs. Enjoy.
— Series by Beryl Shereshewsky and Allegra Scarano; Video by Beryl Shereshewsky and Vivek Kemp
6 tbsp. (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
2 Granny Smith apples, peeled and sliced into 12 pieces
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. pure vanilla extract
1 cup flour
1/2 tsp. baking powder
1/4 tsp. kosher salt
Preheat the oven to 350 degrees.
Grease a nine-inch glass baking dish and arrange the slices.
Cream the butter and sugar until light and fluffy. Beat the eggs in one at a time.
Add the sour cream, zest and vanilla.
Sift together the flour, baking powder and salt, and add it to the mixture. Be careful not to overmix, stopping when flour is mixed in.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes.
Cool for 15 minutes, then flip the cake onto a flat plate.
Top with confectioners' sugar and lemon zest.