Plum Cake Tatin

Ingredients

  • 6 T butter, room temperature
  • 10 to 12 plums, halved & pitted
  • 1 3/4 c granulated sugar
  • 2 eggs room temperature
  • 1/3 c sour cream
  • 1/2 t lemon zest
  • 1/2 t vanilla 
  • 1 c + 2 T flour
  • 1/2 t baking powder
  • 1/4 t salt
  • Icing sugar

Directions

  1. Generously butter 9" glass dish and arrange the plums cut side down.
  2. Mix 1 c granulated sugar and 1/3 c water in small pan over high until turns a warm amber color, about 360 degrees F on a candy thermometer.
  3. Swirl the pan but don't stir.
  4. Pour evenly over the plums.
  5. Cream butter and 3/4 c sugar until light and fluffy.
  6. Lower speed and beat in eggs 1 at a time.
  7. Add sour cream, zest, and vanilla.
  8. Sift flour, baking powder, and salt and add to butter mixture.
  9. Mix only until combined.
  10. Pour evenly over plums and bake for 30 to 40 mins. at 350F.
  11. Cool for 15 minutes, then invert.
  12. If a plum sticks, ease it out and replace it in the design on top of the cake.
  13. Serve warm or at room temperature, dusted with icing sugar.

Notes

  • Barefoot Contessa
  • 6 servings

© Lisa Miner 2017