PLUM CAKE "TATIN"

Plum Cake

Provided by deb baldwin @messinthekitchen

Categories Cakes

Number Of Ingredients 15

Previous Next

6 tablespoon(s) butter, unsalted, at room temperature
- extra butter to grease the dish
10 to 12 - purple plums, cut in half and pitted
1 cup(s) sugar
1/3 cup(s) water
3/4 cup(s) sugar
2 - extra large eggs, room temperature
1/3 cup(s) sour cream
1/2 teaspoon(s) grated lemon zest
1/2 teaspoon(s) pure vanilla extract
1 cup(s) plus 2 tablespoons flour
- opt: cinnamon and nutmeg to batter
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) kosher salt
- powdered sugar

Steps:

Preheat oven to 350 degrees. Generously butter a 9-inch glass pie dish.(need to be able to see when this dish is tipped over and you can see the cake release from the dish) and arrange the plums in the dish, cut side down. Apples: peeled, sliced and arranged in a design Berries: arrange in a pattern or single layer black berries, huckleberries, etc.
Combine 1 cup sugar and 1/3 cup water in a small sauce pan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but do not stir. Careful not to burn. Pour evenly over the plums (fruit) This will harden when cooled keeping the fruit in place.
Meanwhile, cream the 6 tbs butter and 3/4 cup sugar in a 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 flour, baking powder, salt (and spices if needed). With the mixture on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the plums (fruit) and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. (you can watch it through the glass 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 powdered sugar.