Plum Cake "Tatin"

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Ina is terrific. This time, like every time, she makes me look like a culinary rock star.

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This recipe has a special meaning to me...I love to cook but never had attempted bake before until I came across with this recipe. I don't even own an electric mixer but I just wanted to give it a try. And it worked! It's so delicios and easy to make! Thank you Ina! :

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Delicious recipe! Love the spongy consistency. The plums I used were not too ripe and I was a bit concerned at. But in the end. I was happy about the choice because the end product was balance with sweet and a little bit of tartness..I like that since other reviews say their recipe was too sweet. :

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Terrible recipe. So much sugar it was inedible. I had to throw it out. Tried to save the cake by scraping off all the sugar mess that was on top (after it was inverted, and saving plums, but it was still so sweet I couldn't eat it. The amount of sugar in the recipe works out to 14 teaspoons per serving!!!

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This cake turns out great, but contrary to the instructions, don't let it cool before inverting it! If you do that, the glaze sticks to the pan. I turned mine over right out of the oven and not a drop stuck to the pan.

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I love that you can use almost any fruit for this. That way I can use local, in season fruit. My favorite is to sub 1/2 tsp. almond extract for the lemon zest and use rainier cherries. It takes some time to halve all those cherries, about 30, but it it so worth it. Thank you for another keeper!

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Best upside down cake; made it a few times, I like substituting plums for large apricots.

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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.