Irresistible Tatin Cake: Your Go-To Upside-Down Apple Cake with Luscious Maple Caramel
Imagine the timeless elegance of a traditional Tarte Tatin, reimagined as a tender, moist cake, generously drenched in a rich, aromatic maple caramel. This isn’t just a dessert; it’s an experience. Our Tatin Cake promises to be the crown jewel of your fall dessert repertoire, captivating hearts and palates with its simple beauty and exquisite flavors. What’s not to adore about apples, caramel, and cake united in such perfect harmony?
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Tarte Tatin, a dessert born from a happy accident in the late 19th century, remains an undisputed classic. Its enduring appeal lies in its deceptively simple yet profoundly satisfying nature: tender, caramelized apples nestled under a crisp, buttery pastry crust. The process of cooking apples directly in caramel before topping them with pastry and baking creates an intoxicating aroma and a refined, rich flavor that’s hard to resist. Fresh from the oven, with its rustic charm and glistening fruit, it’s a showstopper that requires minimal fuss, especially if you have ready-made puff pastry on hand. This makes it one of the most rewarding desserts for its impressive “wow” factor.
However, the beauty of Tarte Tatin often comes with a caveat: the puff pastry. While readily available, finding a truly high-quality store-bought puff pastry can be a challenge. And, let’s be honest, making homemade puff pastry is an ambitious project in itself – a culinary endeavor many of us (myself included, about 99% of the time!) shy away from for everyday baking. This realization sparked a moment of inspiration. What if the luscious, caramelized apples and rich flavor of a Tarte Tatin could be combined with the ease and comfort of a cake? The idea of transforming this French tart into a delightful cake began to take shape.
I’m certainly not the first to have this culinary epiphany. In many ways, this Tatin Cake is a sophisticated, perhaps even improved, relative of the beloved upside-down pineapple cake that graced many dinner tables in the 1980s. But instead of vibrant pineapple rings, we celebrate the autumnal charm of apples, elevated by a dreamy maple caramel. This evolution allows for all the flavor and visual appeal of the traditional tart, but with a more accessible and equally gratifying preparation process. It offers a comforting dessert that truly shines, perfect for cozy gatherings or a special weeknight treat.
One of the distinguishing features of this Tatin Cake is its incredibly dense and robust crumb. This isn’t just any cake; it’s specifically designed to absorb a generous amount of that luxurious maple caramel and hold up beautifully under the weight of the caramelized apple topping without becoming soggy or falling apart. The secret to this structural integrity and delightful texture lies in the strategic use of almond flour. Almond flour not only contributes to the cake’s sturdy yet tender structure but also imparts a delicate, nutty flavor that complements the apples and maple caramel perfectly. It adds a richness and depth that white flour alone couldn’t achieve, making each bite truly memorable.
For those who love to experiment with flavors, almond flour is wonderfully versatile. You could easily swap it out for an equal amount of finely ground pecans or walnuts. If you choose to use other nuts, I recommend grinding them along with a small portion of the all-purpose flour in a food processor. This technique helps achieve a finely textured nut flour without over-processing the nuts into butter, ensuring the ideal consistency for your cake batter.
Another star ingredient in this recipe is granulated maple sugar. Its distinct, earthy sweetness and enchanting aroma elevate the entire cake, forging a match made in heaven when paired with apples. The flavor profile it lends is unparalleled, offering a truly Canadian-inspired twist on a French classic. If granulated maple sugar is not readily available in your area, or if you prefer an alternative, cane sugar is an excellent substitute. Cane sugar possesses a deeper, more complex caramel-like flavor compared to regular granulated white sugar, providing a similar richness that works wonderfully in this recipe. While white granulated sugar can be used, cane sugar or brown sugar will yield a more profound flavor. The subtle nuances of maple, however, remain a personal favorite for their autumnal charm.
For those who might be intimidated by the idea of making caramel from scratch, fret not! The caramel for this Tatin Cake is remarkably foolproof and doesn’t require a candy thermometer. It’s simply a matter of boiling a few ingredients together until they reach that glorious golden-brown hue. This straightforward approach means you can achieve a deeply flavorful, silky-smooth caramel without any stress. The cake batter itself is also a breeze to whip up, coming together in mere minutes with standard pantry ingredients. This means your most demanding task will likely be peeling, coring, slicing, and artfully arranging the apple slices at the bottom of your pan. And considering the elegant, impressive result, a little apple-arranging effort is more than worth it!
This Tatin Cake is more than just a dessert; it’s a celebration of seasonal flavors and simple pleasures. It’s perfect for impressing guests at a dinner party, bringing to a potluck, or simply enjoying with your family on a crisp autumn evening. The combination of moist cake, tender caramelized apples, and that irresistible maple caramel sauce creates a symphony of textures and tastes that will leave everyone craving another slice. Serve it warm, perhaps with a scoop of vanilla bean gelato or a dollop of freshly whipped cream, for an utterly divine experience.
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Pin Recipe
Tatin Cake, a.k.a. Upside-Down Apple Cake with Maple Caramel Sauce
Ingredients
For the maple caramel
- ½ cup salted or unsalted butter
- 1 cup granulated maple sugar, or substitute brown sugar
- 2 tbsp Cognac (optional)
- ½ vanilla bean, halved, seeds scraped, bean discarded (see note below for using the pod)
- ½ tsp kosher salt, or fine sea salt (increase amount to 1 tsp/5 ml if using unsalted butter)
- 3 firm baking apples, peeled, cored, and sliced (Cortland, Golden Delicious, Gala, Honeycrisp, Granny Smith are all excellent picks for their ability to hold shape)
For the tatin cake
- 2 large eggs
- ½ cup granulated maple sugar (or substitute cane sugar or granulated white sugar)
- ¼ cup salted or unsalted butter, melted
- 1 cup almond flour
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt, or fine sea salt (omit if using salted butter in the cake batter)
- ⅓ cup milk (any kind)
Instructions
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Preheat your oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan. To prevent any caramel from dripping during baking, wrap the outside of the pan securely with aluminum foil. Place the prepared springform pan on a baking sheet; this will also make it easier to transfer to the oven.
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Prepare the cake batter: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, combine the eggs, maple sugar (or chosen substitute), and melted butter. Beat on medium speed for about 3 minutes until the mixture becomes pale, light, and fluffy. In a separate small bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Add half of this dry mixture to the wet ingredients, stirring gently just until combined. Pour in the milk and stir to incorporate. Finally, add the remaining dry ingredients and mix until just combined. Be careful not to overmix the batter to keep the cake tender. Set the finished cake batter aside while you prepare the maple caramel and apples.
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Make the maple caramel: In a large nonstick skillet or sauté pan, melt the butter over medium heat. Once melted, whisk in the maple sugar, Cognac (if you’re using it for an added depth of flavor), the scraped vanilla seeds, and salt. Bring the mixture to a full boil, allowing it to bubble vigorously for 1 minute. Reduce the heat to medium, then carefully add the sliced apples to the skillet. Cook the apples in the caramel for 3 minutes, stirring gently to coat. Remove the skillet from the heat. Using a fork or slotted spoon, carefully transfer the apple slices to the bottom of your prepared springform pan. Arrange them side-by-side in a decorative pattern, as these slices will form the beautiful top of your finished cake! Pour an additional ¼ cup (60 ml) of the warm caramel evenly over the arranged apples. Strain any remaining caramel into a heatproof glass jar; this will be used for serving.
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Carefully pour the reserved cake batter over the caramelized apples in the springform pan, spreading it gently to cover them completely. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, indicating it’s perfectly cooked through. Once baked, let the cake cool completely in the pan on a wire rack. This cooling step is crucial for the caramel to set properly and for easy unmolding.
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SERVING: Once the cake is completely cool, loosen the springform pan collar and carefully remove it. Place an inverted serving plate (larger than the cake) over the cake. With a swift and confident motion, turn the cake over onto the serving plate. Gently lift the bottom of the springform pan off the top of the cake. If any apple slices stick to the pan bottom, carefully run a sharp knife under them to detach. Right before serving, warm the strained caramel (from step 3) slightly and generously spread or drizzle it over the top of the cake. This Tatin Cake is absolutely heavenly served warm, especially with a scoop of creamy vanilla bean gelato, a spoonful of crème fraîche, or a simple dollop of whipped cream!
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STORAGE: This delightful cake is best enjoyed within 2 days of baking to ensure optimal freshness and flavor. You can prepare the cake in advance and allow it to cool completely in the pan at room temperature. Cover the pan securely with plastic wrap and refrigerate. The extra caramel should also be stored in the refrigerator in its glass jar. Before serving a stored cake, reheat it in a warm oven (approximately 175°F / 80°C) for 15 to 20 minutes until gently warmed through, then invert onto your serving plate as directed above. Reheat the refrigerated caramel in the microwave for a few seconds or in a small saucepan over low heat until it becomes pourable again.
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NOTE on Vanilla Bean: Do not discard that seeded vanilla pod! It still contains wonderful flavor. You can repurpose it by adding it to a jar of granulated sugar to make fragrant vanilla-infused sugar, which is fantastic for coffee or baking. Alternatively, add the pod to simmering jams, or use it to infuse warm milk or cream that will be incorporated into hot chocolate, creamy gelato, homemade ice cream, rich custards, delicate panna cotta, or any sweet sauces where a hint of vanilla is desired.
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