Posted by: marthabernie | March 22, 2015


This recipe came from Bon Appetit magazine.  I have been making a similar recipe for years and, of course, both are similar to the French Tarte Tatin.   I bake my version in a springform pan or regular round cake pan.  Also, instead of molasses, I use Lyle’s Golden Syrup, which can be purchased in most stores that carry English food products.  Here is the Bon Appetit recipe.  They refer to it as “Tarte Tatin meets gingerbread cake in a pretty upside-down dessert”.


5 tablespoons unsalted butter

1-3/4 cups flour

1-1/2 teaspoons salt

1 teaspoon cinnamon

3/4 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup mild-flavored (light) molasses

1 large eggs

2 teaspoons grated peeled ginger

1/2 cup sugar, divided

1/3 cup sour cream

1/4 cup whole milk

3 to 4 Honeycrisp or Pink Lady apples (about two pounds) peeled

Place rack in middle of oven and preheat to 350 degrees F.  Melt butter in a 10 inch (as measured across the bottom) cast-iron or other ovenproof skillet; set aside.  Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl.  Whisk molasses, egg, ginger and 1/4 cup sugar in a large bowl.  Whisk in sour cream, then milk.  Gradually whisk in dry ingredients, then 2 tablespoons melted butter from skillet.  Set aside.

Place one apple on a work surface stem up.  Cut a large piece of apple from one side, leaving core behind.  Rotate apple and repeat twice for a total of 3 large slices, a triangular core will remain.  Repeat with remaining apples.

Add remaining 1/4 cup sugar to butter in skillet.  Cook over medium-high heat until sugar begins to caramelize, 2 to 3 minutes.  Add apples, stir to coat.  Cook apples on medium heat, rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer.  Space apples evenly in skillet flat side down and pour cake batter over them.

Transfer skillet to oven.  Bake until a cake tester in center comes out with a few moist crumbs attached, 3o to 40 minutes.  Let cake cool in skillet for ten minutes, then carefully invert onto a plate.  Serve warm or at room temperature.



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