Author Notes
Inspired by Tarte Tatin, my grandmother and New England —ronnie fk
Ingredients
- for the apples
-
1/4 pound
butter
-
8
large firm apples (granny smith, cortland etc)
-
1/2 cup
sugar
-
1 tablespoon
fresh lemon juice
-
1/2 teaspoon
groudn cardamom
-
1 tablespoon
cinammon
-
2 tablespoons
maple syrup
-
1/2 teaspoon
salt
-
1 tablespoon
dark rum
- for the cake
-
1 cup
flour
-
1/2 cup
sugar
-
1 teaspoon
baking powder
-
1/2 teaspoon
salt
-
1 teaspoon
ground ginger
-
6 tablespoons
butter
-
1/2 cup
hafl/half
-
2
beaten eggs
Directions
-
peel & core apple -'slice into 12 slices
-
toss into bowl with lemon juice, spices,sugar - let sit for 5 - 10 minutes
-
,heat butter in heavy,large over proof skillet until melted and add in apples Saute, turning slices over as they brown, add in maple syrup and then warmed rum ( you may flambe at this point if you wish) Set aside and make the cake
-
Mix dry ingredients in cuisinart - pulse to mix
-
Add in butter and pulse until mixture resembles cornmeal Add in eggs and half/half, pulse until just mixed - Pour on top of cooled apples
-
Bake in preheated 350 oven for 30 minutes or until juice is bubbling up the sides of the skillet and the cake is slightly browned
-
Cool about 5 - 10 minutes - Place a serving platter on top of the cake and invert - Serve with whipped cream if you like
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