Apple Cake Tatin

Tarte Tatin is an upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked.

Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pain of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

Apple Cake Tatin


Apple Cake Tatin is a cake made like a Tarte Tatin, except this is a cake and not a tart. Also the apples are not sauteed but rather covered in caramel and then baked.

You will need

6 tbsp (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 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 plus 2 tablespoons all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Confectioners' sugar

Preheat the oven to 350 degrees F.

Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the butter and the remaining 3/4 cup of granulated sugar 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.

Pour the cake batter evenly over the apple slices and bake for 30-40 minutes, unitl a cake tester or a tooth pick comes out clean. Cool for 15 minutes, 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 temperature, dusted with confectioner's sugar and a scoop of Vanilla ice cream.

The not so sweet cake is complimented by the caramel topping. Dusting with confectioner's sugar just before serving makes it fancy. I also added lemon zest on top to accentuate the lemon flavour in the cake. All in all, a pleasant light dessert.

Apple Cake Tatin is my entry to "Fresh Produce of The Month: Apples" hosted by Marta of Italian in the US.

Chocolate Hazelnut Cookies

"...'Tis the season to be jolly...fa la la la la la la ..."

Ever since Susan of Food Blogga announced the "Eat Christmas cookies" event, I've been truly enjoying this season.

There is so much Christmas cooking and baking all around that it is simply hard not to tie that apron and bake a few goodies myself. I hadn't baked a cookie before until I made the Butter and Jam Cookies (thumbprints). It wasn't long before I had the urge to try more cookies.

I love Ferrero Rocher chocolates, whole roasted hazelnut encased in a thin wafer shell filled with nutella/hazelnut cream and covered in milk chocolate and chopped hazelnuts...pure bliss! The combination of chocolate and hazelnuts spells only one thing for me...delicious! Hence, in my quest for a cookie recipe containing the same ingredients, I came upon this one.

Chocolate Hazelnut Cookies

You will need: (Makes 36 cookies)

1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
3/4 cup chopped toasted hazelnuts

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.

Usins a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10-12 mins. Use a metal spatula to transfer to a wire rack and let cool completely. Store in an air tight container.

I decided to send the cookies to 3 of my friends living in other cities. Since I had to mail them, I couldn't do a fancy wrap, but instead packed them well in a good food container. I haven't told any of them what's coming in the mail...so it's gonna be a pleasant surprise :)

Chocolate Hazelnut Cookies is headed to "Eat Christmas Cookies" event at Food Blogga