Plum Cake "Tatin"

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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 .

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WOW. this cake is DELICIOUS!!! I did not have the right size pan, I ended up using a 12" frypan. I used the same amt. of plums and sugar syrup but doubled the cake recipe. I was nervous about the change but it was over the top good. a little whipped cream on top was good too.

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I must have done something wrong. When I unmolded the cake a honeycomb of caramel stuck to the pie plate and it seems that the cake did not bake in the center (although a toothpick came out clean and the top was brown. Did I not butter the pan enough? Has this happened to anyone else?

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Overall, it was quite good. But, it was way too sweet for my taste as well as family and friends. Would do again and reduce to 3/4 cup of sugar and 1/4 cup of water, and only 1/2 cup sugar and omit confectioners' sugar. Didn't taste a hint of lemon, so would increase. Serve warm with fresh whipped cream or vanilla ice cream.