Plum Cake "Tatin"

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The taste was nice but I agree with the several reviews that suggest to lower the temp to get the center cooked. Also be very careful with the sugar it goes from amber to burnt very quickly. If it is too dark you must start again as it will have the burnt taste.

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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.

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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.

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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 !

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This was AMAZING! Plus, it turned out just as beautiful! I, too, had the juice dripping problem, luckily I was able to get a piece foil under it before too much of it oozed out. : You won't go wrong with this yummy cake!

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I just made this cake and it is "Delish!" As I forgot to buy sour cream, I substituted lowfat vanilla yogurt for the sour cream and added 1/4 tsp of almond extract to the batter. Otherwise, I followed the directions, including the 360 degrees for the sugar syrup. The cake is tender, fine grained and moist, though the caramel a bit sweet and I will reduce the sugar next time. Hopefully, it will still caramelize. The sugar mixture did overflow in my oven, next time I will bake it on a parchment lined cookie sheet. I'm looking forward to trying it w/ winter fruits, e.g.pears. Kudos to Ina. I've been wanting to make a plum cake for years and kept forgetting to buy plums! Now, I have to give it to my neighbor to keep from devouring the entire cake myself. I would serve it w/ sweetened whipped cream, vanilla ice cream or even rum laced whipped cream.

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Just as fabulous as Ina said it would be! Like everybody else I'm already planning what other fruit to try. The very center did seem a bit underdone...at first. Then it righted itself. I'm not even fond of plums and I could eat the whole thing.

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I tasted plenty of lemon but I didn't measure it and just zested 1/2 a lemon. I do not think I browned the sugar long enough because my top was not brown after baking and the plum color ran. The plums were very tart but despite all that I really liked it. The cake turned out moist and it wasn't hard to put together. Plus the ingredients were easy Pineapple sounds awesome too. I would use plums again if I can figure out how to make it less tart.

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This is the first Ina recipe that did not turn out as expected. Just like another reviewer, my cake was not baked completely in the center (even though tested for doneness and half the carmel was hardened and stuck to the glass pie pan. Not sure I liked this as much with plums as I would have liked another stone fruit.

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Very easy and good flavor ! I did not have pluns so I used figs ... was amazing ! Thanks Ina .