Upside‑Down Apple Cake with Butter Olive Oil & Apple Balsamic

Apple Tarte Tatin with Butter Olive Oil and Gravenstein Apple Balsamic

Some desserts simply feel comforting. Tarte Tatin, often called an upside-down apple cake, is one of those timeless recipes. This classic French apple dessert looks impressive when served but is surprisingly simple to make at home—especially when you start with flavorful ingredients like premium olive oil and a great apple balsamic vinegar.

I began experimenting with this recipe using our Butter Premium Olive Oil, and the results were too good not to share. This infused olive oil delivers the rich flavor people associate with butter, yet it’s vegan, dairy-free, and heart-healthy. The buttery taste comes from organic botanical infusions, making it an excellent substitute for melted butter in baking, sautéing, and roasting.

To start this easy tarte tatin recipe, I prepare a quick caramel in a cast-iron skillet using sugar and a splash of the Butter Olive Oil. As the sugar melts and turns golden, I add sliced apples and allow them to soften and caramelize. If you can find Gravenstein apples, they are ideal for this recipe. These apples are prized for their crisp texture, juicy bite, and balanced sweet-tart flavor, which works beautifully in baked apple desserts.

Once the apples begin to soften, I add a spoonful of our Gravenstein Apple Balsamic Vinegar. This balsamic is crafted with apples known for their fragrant aroma and bright flavor, which enhances the caramel and deepens the apple notes in the dessert. The vinegar adds just enough acidity to balance the sweetness and highlight the natural flavor of the fruit.

Next, I pour a simple cake batter over the caramelized apples. The batter is also made with Butter Olive Oil instead of traditional butter, creating a tender, moist crumb with a subtle richness. As the cake bakes, the apples continue to caramelize beneath the batter, filling the kitchen with the warm aroma of baked apples and caramel.

When the cake is finished baking, I invert it onto a serving plate so the glossy apples become the beautiful top of the dessert. The result is a golden apple olive oil cake with caramelized fruit and a soft, flavorful interior. Just before serving, I drizzle a little extra apple balsamic vinegar over each slice to bring out the apple flavor even more.

This dessert isn’t overly sweet, which makes it perfect alongside vanilla ice cream or a spoonful of lightly sweetened whipped cream. For another delicious variation, try finishing the cake with a drizzle of Vermont Maple Dark Balsamic. The maple notes complement the caramelized apples beautifully.

If you enjoy baking with olive oil, this recipe is a wonderful place to start. Butter olive oil works as a substitute for melted butter in many recipes—from cakes and quick breads to seafood, mashed potatoes, and even popcorn. It adds richness without heaviness and brings incredible flavor to baked desserts like this classic tarte tatin.

You can find both the Butter Premium Olive Oil and Gravenstein Apple Balsamic Vinegar at our shop or online. I hope this cozy apple dessert becomes a favorite in your kitchen too.

Thanks for reading,
Tracey