August 28, 2014

Farmer's Market Late-Summer Plum "Tatin" Cake

{Recipe from "Barefoot in Paris" by Ina Garten}

If you like seasonal fruit desserts, here's the perfect recipe. The farmer's market in my neighborhood now has wonderful late summer plums. They're selling for $7 per basket of about 15 plums. It's a great deal and just the right inspiration for baking!

Farmer's Market Plums

"Plum Cake Tatin" Recipe
Recipe from "Barefoot in Paris" by Ina Garten
I love this recipe from Ina Garten (a.k.a. "the Barefoot Contessa") and highly encourage you to give it a try! Be sure to enjoy your Plum Tatin Cake with a dollop of crème fraîche. The cake is delicious served warm and also keeps well for several days.


6 tablespoons (3/4 stick) unsalted butter (room temperature) plus extra for greasing dish
10 to 12 purple "prune" plums, cut in half and pitted (or 6 to 7 regular plums)
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt


1.) Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.

2.) Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Follow these instructions to make the caramel but stop at step number 8.

3.) Pour the caramel evenly over the plums.

4.) Cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. 

5.) Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. 

6.) Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

7.) Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. 

Important Note: Be sure to put a rimmed cookie sheet under your pan to catch the overflowing caramel sauce. This will save your oven from needing a cleaning.

8.) Cool for 15 minutes, then invert the cake onto a serving plate. (If a plum sticks, ease it out and put it back on top of the cake.) Serve warm or at room temperature. Enjoy!

Copyright © 2014, Lisa Alexander. All rights reserved.


Unknown said...

This cake was light, tart, and absolutely delicious! The syrup from the plums was a great compliment to the sponge-y cake. I topped it with creme fraiche. Make this now! Yummmmmm.

Unknown said...

YUMMMM! Full disclosure, I only had the pleasure of eating this lovely cake. The hard work was done for me. Tart, light, sponge-y and just plain completely delicious! Beautiful color and the syrup from the plums was nicely balanced out by the cake. Topped this with creme fraiche. I highly recommend the recipe. MAKE IT NOW!