Have you ever come across a recipe and felt compelled to make it straightaway? Or, that perhaps if you didn’t, something would be missing from your life? This is the result of one of those moments.
A few days ago, my mom sent a photo of a genius hybrid she’d been inspired to make from an Ina Garten recipe. Tarte tatin cake: all the goodness of the classic dark toffee apples, but topped with our family’s favorite cake batter instead of puff pastry. Baked in a pie dish, the result is practically three desserts in one: tarte tatin topping, olive oil cake that soaks up the dark toffee, and the crisp, almost biscuit-like edges that spill into the pie plate’s outer curves.