Apple cake tatin

Method

Apple cake tatin

1) Preheat the oven to 180C/Gas 4.

2) Generously butter a 23 cm glass pie dish and arrange the apples in the dish, cut side down.

3) Combine 200 g of the caster sugar and 80ml water in a small saucepan and cook over high heat until it turns a warm amber color, about 182C on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

4) Meanwhile, cream the 90 g butter and the remaining 150 g caster 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.

5) Pour the cake batter evenly over the apple slices and bake for 30 to 40 mins, until a cake tester comes out clean. Cool for 15 mins, 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 icing sugar.