Plum Cake "Tatin"

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This recipe, if followed exactly, yields Ina's results. I l HEAVILY buttered my glass pan, layed out my plums and had the batter made before I caramelized the sugar. I poured the sugar when it was light amber and it turned the perfect shade after baking. It was done in 35 minutes with no soft center. It rested for exactly 15 minutes at which point I ran a butter knife around the sides of the cake to prevent stickage. It detached beautifully onto my cake pedestal. Allow it to cool before slicing so the caramel hardens a bit. My only variation - I sliced the plums because they weren't ripe yet. Thanks, Ina. This is definitely food porn material.

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I made this with apples on the bottom instead of plums and added cinnamon and freshly grated nutmed to the cake batter. It was so yummy!!!! Such a nice cozy flavor! I love this recipe!

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Emi, the cake have to sit for 15 minutes before you can flip it, or the juice will run out.

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This cake is EXCELLENT, but I agree with others that it's over the top too sweet. I've found a solution that seems to workout that problem. I made it last night with fresh cut up peaches and it was SO GOOD!!

Place 1/2 C. Agave syrup and a few tablespoons of water in a saucepan. Heat on high until it gets really bubbly. Watch carefully & you may need to lift the pan off a few times because it tends to want to bubble over. Cook for 3 to 4 minutes. Agave is already amber in color so you're looking for the right temp. I don't have a candy thermometer, so just winged it.

The sweetness came out exactly right. Agave syrup is sweet like sugar, but contains health benefits. It is a low-glycemic sweetener. It also contains anti-inflammatory, immune system-boosting properties. Try it, you'll like it! Great recipe, Ina!!

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Just OOC (out of control made this 2 nights ago and it's been tough not eating the leftovers. The plums in my area aren't ripe right now but it didn't matter. The sugar water mixture must have solved that issue. I did take it off the stove before it reached 360 more like 310. Fantastic served with some Blue Bell vanilla. Can't wait to try this with blackberries, peaches etc. My husband said it tasted better than a restaurant dessert.

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this is an easy and really good recipe. All my friends loved it!

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My kids loved the aroma the moment they came back from school. I made it with pears and it turned out beyond expectation. The only thing is - way too much sugar. I cut it by half to begin with, and even so it was a little too sweet. Next time I will cut it by 2/3. And will definitely add some pecans to caramelized fruit.
You should try too!

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I dared to make this for the first time to bring to a friend's home and was glad I did!
I used orange slices for the fruit, reduced the amount of syrup added to the oranges by a few tablespoons (since oranges are very juicy, and baked for 40 minutes - it came out gorgeous and delicious. The orange slices showed beautifully on the top. It is VERY sweet for my tastes, so next time I might reduce the sugar in the batter a bit. You will know the sugar syrup is right when it thickens and is a deep amber, as they say... ENJOY!!

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This is the first cake that I have ever made from this website. I was very pleased with it. Everyone that has tasted some loves it. I would advise people to keep an eye on the caramel sauce while it is cooking on the stove, though, because it burns quickly! I burned the first batch that I tried. Look out! : Other than that, it is really good. People will love it!

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This cake is sure to impress. I had to cut down the water a bit on my second try because of very juice plums. I also experimented a bit more with the carmelizing process, and each time it gets better and better! This will be the most popular dessert at my family's Thanksgiving gathering.

Kevin in Iowa