Americanized Tarte Tatin

Americanized Tarte Tatin

Deceptively simple and absolutely delicious, this apple-topped cake is a sophisticated addition to any autumn table.


8 servings



  • 4 tart cooking apples, such as Granny Smith
  • 1 tablespoon lemon juice
  • 6 tablespoons butter or margarine
  • 1/4 cup Domino® Granulated Sugar
  • 1/4 cup firmly packed Domino® Light Brown Sugar


  • 3/4 cup firmly packed Domino® Light Brown Sugar
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup milk



Preheat oven to 350°F. Prepare a 10-inch ovenproof skillet.

Peel, core and quarter apples; cut the quarters in half lengthwise. Toss with lemon juice; set aside.

In prepared skillet, melt butter over low heat. Add sugars. Cook over medium heat, stirring occasionally, until boiling. Then cook, without stirring, over low heat for 4 minutes; remove from heat.

Arrange the apples in a single layer on top of the sugar mixture, overlapping them if necessary. Cover and cook over low heat about 10 minutes, or until apples are tender.


In a large mixing bowl, cream brown sugar and butter until combined; beat in egg and vanilla.

In small bowl, combine flour, baking powder, salt and cinnamon. Beat into sugar mixture, alternately with milk, beginning and ending with dry ingredients. Spread batter over apples in pan.

Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool on rack 5 minutes; turn cake out onto serving plate. Serve warm.