Plum Cake "Tatin"
Show: Barefoot Contessa
Episode: Photo Finish
Rate This RecipeRead users' reviews (151)
- Recipe categories: Fruit, Plum, Dairy,
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- ratings & reviews(151)
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Average Rating:
Total Reviews: 151
Showing 21-30 of 151
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By kavaillan
Lewisburg, PA
on September 18, 2011
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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.
By lkrummrich_2191662
Belleville, IL
on September 18, 2011
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Very easy with great flavor.
I made it while my husband was outside grilling. The tatin was finished baking by the time we finished dinner. I will make it again!!!
By epopovitz_11332492
Denver, CO
on September 16, 2011
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This is a great recipe! I used peaches as I could not find Italian Plums or prune plums. I have never tried a bad recipe from Food Network. Thanks Ina
By jessido
Kansas City, MO
on September 08, 2011
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So easy to make and you can replace plums with peaches!
By Flygirl Cate
Albuquerque, NM
on August 14, 2011
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I've make this cake three times now and absolutely love it. Like others, I had trouble with the sugar and water mixture. The suggestion not to take your eye off of it for a minute is so true. I love the flavor and textures of this cake. My husband is a big plum fan and you don't see a lot of recipes for them. The entire family loved it. It's not too sweet which we really like. I love the way this looks on a cake plate. Beautiful presentation of the fruit.
By jessacuna
Gilbert, az
on July 09, 2011
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I saw this recipe on her show almost three years ago. I believe she made it with apples. I have been making this cake every summer since and my whole family LOVES it. I have used plums for the fall. Pears, because my grandfather loves them and most recently peaches because they are my favorite. It does take time to get the sugar down. At first I would burn it often and have to start over. Now I have it down, so that I can start the sugar. Let it sit on the stove and cook. Then have the cake mixed and ready to go by the time it's started to caramelize. One of my favorites!!!
By BuonaTerraChicago
Chicago, IL
on April 28, 2011
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I baked this recipe this evening. The flavor of the cake is nice but something very important to remember that is completely incorrect, the temperature of the sugar is not right. It should not be 360F. At 280F my sugar was almost turning to brittle. Its probably more like 160, tops 260. Even that seems to hot. Either way, I think I will tinker with the recipe for next time and add a little almond flour to give the cake a little more almond flavor.
By sandraleeauth
NY
on April 23, 2011
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A customer of my husband's made it yesterday after seeing it on your show. OMG!!!! Now I have to try to make it (as good. Thank you Lindsay
By jasmineinchico_...
Chico, CA
on March 12, 2011
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This was delicious. I made this for my husband last year and used golden plums from the farmer's market. He still talks about how great it was. As is typical for Ina's recipes, we loved it.
By kenyan mom
Hoover, AL
on January 28, 2011
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Absolutely loved this recipe!!!!! I tried it with apples, since that is what I had on hand, and it was fantastic. My husband declared it his favorite cake, and I have a feeling there will be frequent requests! I reduced the amount of sugar in the cake slightly though. Her recipes tend to have more sugar than we like. The sour cream totally makes this cake. I will definitely be making this again with whatever fruits are in season.