Ingredients Jump to Instructions ↓

  1. Plum Cake "Tatin"

  2. Serves 6 6 tablespoons (3/4 stick) unsalted butter at room temperature

  3. 10 to 12 purple "prune" plums cut in half and pitted

  4. 1 3/4 cups granulated sugar, divided

  5. 2 extra large eggs at room temperature

  6. 1/3 cup sour cream

  7. 1/2 teaspoons lemon zest

  8. 1/2 teaspoons vanilla extract

  9. 1 cup plus 2 tablespoons all-purpose flour

  10. 1/2 teaspoons baking powder

  11. 1/4 teaspoons kosher salt

  12. Confectioners' sugar

  13. 350 degrees F. Generously butter a 9-inch glass

  14. pie dish and arrange the plums in the dish, cut side down. Combine

  15. 1 cup of the granulated sugar and 1/3 cup water in a small

  16. saucepan and cook over high heat until it turns a warm amber color,

  17. about 360 degrees on a candy thermometer. Swirl the pan but don't

  18. stir. Pour evenly over the plums.

  19. 6 tablespoons of butter and the remaining

  20. cup of granulated sugar in the bowl of an electric mixer fitted

  21. with the paddle attachment, until light and fluffy. Lower the speed

  22. and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking

  23. powder, and salt and, with the mixer on low speed, add it to the

  24. butter mixture. Mix only until combined.

  25. 30 to

  26. minutes, until a cake tester comes out clean. Cool for 15 minutes,

  27. then invert the cake onto a flat plate. If a plum sticks, ease it

  28. out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.


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