They are a common and popular dessert worldwide, thanks to millennia of apple cultivation in Asia and Europe, and their widespread introduction and propagation throughout the Americas during the Columbian Exchange and colonisation.

As a result, apple desserts, including cakes, have a huge number of variations.

Apples are also used in other cakes to add moisture and sweetness, often as a partial substitute for refined sugar.

According to the Larousse Gastronomique, it was created by the sisters Tatin and democratized in their restaurant "Lamotte-Beuvron" in the 19th century.

[citation needed] Traditionally the bottom of the pan is generously lined with butter and a layer of granulated or powdered sugar is added.

[citation needed] On top of this mixture, apple wedges are placed and sugar is sprinkled on it.