I saw Ina bake this on television a couple of weeks ago and just knew it was going to be in our future and obviously it didn't take long to become part of our past either. We all know that Ina's dishes are inevitably fabulous and this cake from her book, Barefoot in Paris is absolutely sublime.
This incredible tatin is a take on apple tart tatin only made with plums and without the usual pastry but a light and moist cake instead. With blue plums holding court on the bottom of a pie dish, a simple caramel poured over top, when baked becomes the top of the dessert in the usual upside down cake manner. After the cake cools a tad and is flipped over, the caramel saturates the cake and hardens too which presents you with a cake soaked in tart plum juices and sweet caramel with delicious crunchy edges. It is very simple to make and absolutely stellar.
It would be wonderful made with any stone fruit including apricots, nectarines or peaches and even apples or pears too, although you'd need to give the apples and pears a quick saute to partially cook them before placing them in the bottom of the pan. Oh by the way, when you've started your sugar and water caramelizing, don't stir it or move the pot and give it time to percolate. You'll have absolutely no problem with crystallization and you won't have to bother with washing the sides of the pot down as its cooking because you haven't disturbed the granules of sugar. So there!
Enjoy people. This is one dessert really worth making again and again!
Ina’s Plum Cake Tatin (adapted from Barefoot in Paris)
1 cup granulated sugar
1/3 cup water
8 blue plums, cut in half and pits removed
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs at room temperature
1/3 cup sour cream
Rind of half a lemon
1 teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Place a medium saucepan on stove burner and put sugar and water into pot. Cook over medium high heat without stirring or moving pot until caramel reaches an amber color. Meanwhile grease a 9 inch glass pie pan liberally with butter and place on a sheet pan to catch any drips. Place plums, cut side down into pie pan crowding them in so they’ll fit. When caramel is an amber color, immediately pour over plums in dish. Set aside.
Preheat oven to 350. Using an electric mixer cream butter and sugar until light and fluffy. Add eggs one at a time followed by sour cream, lemon zest and vanilla. Scrape bottom and sides of bowl with a spatula to make sure ingredients are evenly mixed. In a small bowl, whisk together flour, baking powder and salt and add to butter mixture, mixing briefly just until flour is barely incorporated into butter mixture. Do not over mix. Remove bowl from mixer and finish mixing batter together using a spatula. Pour over plums and spread evenly. Bake for 30 to 40 minutes until cake is done. Cool for 15 minutes on a wire rack then invert carefully onto a plate. Serve warm or cold.
A year ago - Sole Almondine