Plum Cake "Tatin"

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I used pears, just b/c that's what I had. It was great! The lemon zest was a perfect accent to the already great cake batter. The most important tip from Ina is to take care not to overmix the cake batter and develop the gluten in the flour. I can't wait to make it with other seasonal fruits/berries.

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I loved this recipe !

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it was very easy to make and my family loved it Thank You

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My family and I loved this recipe. Was very easy to follow. I added some blueberries and raspberries to the top of the plums before adding the cake-like mixture. When inverted, this seemed to give it a very rich color, not to mention the combination of all of these fruits blended very well together. It turned out beautifully! Will definately make again. I always love Ina's recipes, they are easy to follow and always taste so wonderful! My family and I look forward to many more great recipes in the future. Thanks for all your tasty recipes and hard work Ina!

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good

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Dessert was easy to prepare. Watch out when cooking the caramel syrup. If heat is too high syrup will burn.

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I love Ina but these "Tatin" recipes whether you use apples, plums, ect just do not work. The cake is bland and dense and the carmel sauce is too sweet. I would prefer to spend money or another one of Ina's great receipes.

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This version of our traditional French Tarte Tatin is easy to put together and tastes great!
A couple of problems I had:
1. The plumps must have been very juicy, and the juices ran when I turned the cake onto the platter.
2. I did not wait until the cake was totally cool before dusting with confectionner sugar, so it melted.
I have not yet tried the apple version of this cake, but I imagine that the "leakage" problem will not happen.
It tastes great!

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I made this for a easter desert something diffrent...and it did turn out very pretty...the fact is that the cake that is made with this is just to heavy not the right fit for it at all
and after a couple hours the cake started to get soggy and did not make for a good desert.....sorry barefoot i normally always love your recipes

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i really like the recipe