Photo: Plum Cake "Tatin" Recipe
Ingredients
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 10 to 12 purple "prune" plums, cut in half and pitted
- 1 3/4 cups granulated sugar, divided
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
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By CATHEY HOWRY
ARDMORE, OK
on October 30, 2011
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I could not quite imagine how this would taste so I had to make it. It is wonderful. The only problem I had was getting the sugar syrup done right. You have to watch it or it will burn. I also had to bake mine at a lower temp so the middle would get done. But the taste, WOW, and it is pretty also with the juice of the plums running down the sides when it is flipped. My husband and I actually like it better cold, so this makes it an excellent dessert even left over. Beautiful dessert at Christmas time if you can get the plums. I froze some cutting them into like the recipe said and placed on a cookie sheet to freeze individually and it worked out pretty well, not quite as good as the fresh but still pretty good. I also substituted fresh peaches and it was really good.
By lberg918
Dacula, GA
on October 15, 2011
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So,so yummy! I am so proud of myself - this cake came out so pretty and delicious! What a great feeling when I flipped it upside down onto the cake plate and it came out perfectly. I usually hate baking but this was fun.
By kavythechef
Edison, NJ
on October 11, 2011
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This cake turned out hell better than the one we get in bakeries. OMG i couldn't believe i could ever make such a yummy and beautiful cake in my life . I love your recipes Ina . Thanks a tonne for such marvelous piece of work. AMAZINGGG !
Read all 143 reviews