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Caramelized Apple Cake

Source of Recipe


From "Cooking at Home on Rue Tatin"






List of Ingredients



• -- For the Apples --
  
• 1/2 cup vanilla sugar (see Note)
  
• 1-3/4 lbs. tart apples, such as Gravensteins, Cox Orange Pippins, or Winesaps, peeled, cored and cut into thick wedges
  
• .
  
• -- For Batter --
  
• 1/2 cup plus 3 tsp all-purpose flour
  
• 1/2 tsp baking powder
  
• Pinch finely ground sea salt
  
• 6 Tbsp salted butter, softened
  
• 1/2 cup vanilla sugar
  
• 3 large eggs
  
• Seeds from 1 vanilla bean
  






Instructions



1. Preheat oven to 350° F.
   
   
2. To prepare apples: Sprinkle sugar in an 8-inch cake pan, preferably nonstick, and place over medium heat. Using kitchen tongs, tilt and swirl pan slightly as necessary to melt and caramelize the sugar evenly, being very careful not to burn yourself. When sugar is a deep golden color, add apples; stir them around so they are covered in caramelized sugar, and transfer the pan to a heatproof surface such as a cool burner or a trivet. If caramel hardens when you add the apples, don't be concerned. It will melt again and coat them.
   
   
3. To make batter, sift together dry ingredients onto a piece of parchment or waxed paper.
   
   
4. Place butter and sugar in a large bowl or the bowl of an electric mixer, and beat until mixture is pale yellow and light. Add eggs, one at a time, beating well after each addition; then add vanilla seeds. Fold in the dry ingredients until thoroughly incorporated.
   
   
5. Pour batter over apples and spread evenly right to the edge of the pan so that it covers them. Bake in center of oven until golden and slightly puffed and your finger leaves a slight indentation on top when you press on it, about 30 minutes. A knife inserted into the cake should come out clean.
   
   Remove from oven, run a knife around the edge of the cake to loosen from the pan, then invert a large platter atop the cake pan. Working carefully so as not to burn your hands, turn pan over so platter is on the bottom and the cake falls out onto the platter. You may need to give the cake pan a sharp shake or two to release it from the pan. Let cake cool to room temperature.
   
   .........................
   
   NOTE:
   
   To make vanilla sugar, pour 8 cups of sugar into an airtight container, and push 2 fresh vanilla beans or 4 used ones into it. Cover and let ripen for at least 1 week. Replenish sugar as you use it -- pour out the sugar that is already flavored, add new sugar to the container, and top with flavored sugar. Replace vanilla beans every 2 months or so.