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
- Generously butter 9" glass dish and arrange the plums cut side down.
- 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.
- Swirl the pan but don't stir.
- Pour evenly over the plums.
- Cream butter and 3/4 c sugar until light and fluffy.
- Lower speed and beat in eggs 1 at a time.
- Add sour cream, zest, and vanilla.
- Sift flour, baking powder, and salt and add to butter mixture.
- Mix only until combined.
- Pour evenly over plums and bake for 30 to 40 mins. at 350F.
- Cool for 15 minutes, then invert.
- 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 icing sugar.
Notes
- Barefoot Contessa
- 6 servings