- Plum Cake "Tatin"
Serves 6 6 tablespoons (3/4 stick) unsalted butter at room temperature
10 to 12 purple "prune" plums cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra large eggs at room temperature
1/3 cup sour cream
1/2 teaspoons lemon zest
1/2 teaspoons vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoons baking powder
1/4 teaspoons kosher salt
Confectioners' sugar
350 degrees F. Generously butter a 9-inch glass
pie dish and arrange the plums in the dish, cut side down. 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 on a candy thermometer. Swirl the pan but don't
stir. Pour evenly over the plums.
6 tablespoons of butter and the remaining
cup of granulated sugar in the bowl of an electric mixer fitted
with the paddle attachment, until light and fluffy. Lower the speed
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
powder, and salt and, with the mixer on low speed, add it to the
butter mixture. Mix only until combined.
30 to
minutes, until a cake tester comes out clean. Cool for 15 minutes,
then invert the cake onto a flat plate. If a plum sticks, ease it
out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
