Plum Cake "Tatin"

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I didn't have italian prune plums so I used purple plums. I used the zest of one lemon so probably a little more than the recipe calls for and left off the powdered sugar. Other than that I followed the recipe and the result was fabulous. I took it to my friends house for a barbecue and it got rave reviews. I think the substition of the plums made it a little more tart than it would have been with the prune plums. The cake was moist, tender and just melted in our mouths. This will definitely be a go to recipe in the future!

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I followed this recipe to a T and it came out pretty much as expected. I cooked it for 35 minutes at 325 in my convection oven, though I probably could have gone a tiny bit longer.. but my tester came out clean. The plums in the middle of the pan were less cooked than the ones on the edges but still soft.
I made a HUGE mistake though, and forgot to butter my pie dish. Luckily to my surprise, the cake still flipped out really easily. It looks beautiful, like a cake that's much more difficult than it really is. It would definitely be an impressive one to bring to someone's house. It is very, very sweet though. I don't mind it but I can see why other people complained.
I suggest leaving it to sit out for more than 15 minutes before turning it over, I lost a decent amount of juice onto my cake plate, but not terrible. Maybe just 5 extra minutes would have been perfect.
Make this now while the prune plums are in season! Regular plums are too big and you'd get a less pretty cake. I think this would also be great with apples or peaches.

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My cake did not turn out well at all and I followed the recipe to a T. One side was overdone and the other underdone. I am thinking there was too much caramel sauce. Even though it was mushy, the flavor seemed good; if only it were more cake-like. I feel I wasted a lot of good ingredients.

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Lots of the comments recommend halving or reducing the sugar. Less in the batter, the carmel sauce or both? Thanks!

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This cake is delious. I also tried it with sliced ruhbarb and strawberries and it is very delicious. Thank you Ina, you are my favorite on the Food Network.

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Delicious!!!I love Ina and her recipes .This cake is very good the only thing that I always have to change is the quantity of sugar, is always to much for me, other then that the cake is perfect. Thank you Ina for this wonderful recipe

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This "chef" depends on butter, cream, and salt to render her recipes palatable. Her "creations" with "the volume turned up" often end up with bad facsimiles of treaditional dishes. As in this recipemof Cake Tatin, a take off on Upside-Down Cakes, doesn't live up to her hype: it's tasteless and the cake is turgid. Avoid making it at all costs!

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Made this last night - very easy and wonderful recipe!

I used some little New York State plums that were a little tart so the recipe didn't turn out too sweet at all, I think the amount of sugar you use depends on how sweet your fruit is; those with overly sweet results may have used very sweet plums. Also used a tart dish instead of a pie pan, and it cooked very evenly and not mushy at all (although the cake will be quite moist.

As to the caramel, as others have pointed out, BE CAREFUL. You can do other things and swirl it once in a while while the sugar is coming up to temperature, but the second it starts to color at all, don't do anything else and watch it. When it reaches a LIGHT amber color, take it off the heat - it will continue to color slightly in the pan until you pour it over the fruit. Many professional chefs burn caramel since it's a thin line between perfectly amber caramel and burnt bitter caramel. Also, if any residual hardens in the pan after pouring, simply add water to the pan and bring to a boil - the hardened residual should dissolve.

Thanks Ina - great recipe!!!

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ive made this recipe twice the first time with plums and the second time with apples, strawberries, and a few blackberries. very fancy and impressive.

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I couldn't believe I made this!, it's so good and easy.