Monday, August 8, 2011

Plum Cake "Tatin"




Last week I went to Costco, and was so thrilled by the bounty of summer fruit that I bought Costco-sized packages of nectarines, peaches and plums.  I guess I went a little overboard.  I do that sometimes.

Well, you know what they say.  If life gives you too many plums, make Plum Cake!


As I searched through plum recipes, I came upon this delicious-looking Plum Cake "Tatin" by Ina Garten.  I decided to try it since, when it comes to all things food, she's my go-to gal.  First, however, I just had to know - what is "Tatin"?  According to the Epicurious Dictionary, it is defined as this:
Tarte Tatin  [tart tah-TAN ]


A famous French upside-down apple TART made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter create a delicious CARAMEL that becomes the topping when the tart is inverted onto a serving plate. The tart was created by two French sisters who lived in the Loire Valley and earned their living making it. The French call this dessert tarte des demoiselles Tatin , "the tart of two unmarried women named Tatin."

So there you go.  A dessert for spinsters. 



Start by cutting your plums in half, removing the pit, and placing them cut side down in a greased 9-inch glass pie pan.  Dissolve the sugar in water and boil until in turns a light amber color.  Pour over the plums.


Mix the cake batter and spoon over the plums.  Place the pan on a parchment lined jelly roll pan.  Trust me on this one.  You'll thank me later.


Bake at 350 degrees for  about 40 minutes until a cake tester comes out clean.


Cool for 15 minutes and then invert onto a plate.  See how pretty it looks?

If I were to make one teeny tiny change to the recipe, I would skip the caramelized sugar step and put butter and brown sugar at the bottom of the pan like you would in a pineapple upside-down cake.  Other than that, this recipe was perfect.  The batter is extremely delicious and the plums came out softened, but still firm enough to hold their shape.


How delicious is that?


Plum Cake "Tatin"

Adapted from Barefoot in Paris by Ina Garten


Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
  • 10 to 12 purple "prune" plums (Ina used these cuties) cut in half and pitted 
  • or 5 - 6 regular plums (which is what I had from Costco!)
  • 1 3/4 cups granulated sugar, divided
  • 2 extra-large eggs, at room temperature
  • 4 ounces goat cheese (I used this - delish!)  Ina used 1/3 cup sour cream
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • Confectioners' sugar

Directions

Preheat the oven to 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 smallsaucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don't stir. Pour evenly over the plums.

ALTERNATIVELY:  Melt 1/2 cup butter with 1/2 cup of brown sugar.  Spread onto bottom of the pie pan.  Top with plums, cut side down.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 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.
Pour the cake batter evenly over the plums 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. 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.


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19 comments:

  1. This looks beautiful and so good! I saw your post on Mingle Monday. Thanks for a great dessert! I can't wait to try it!

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  2. OH this sounds so good. I love plums. Will have to give it a try.
    Karan

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  3. Wow this sounds like the perfect summer dessert! Would be so good with a scoop of vanilla ice cream! I love your photography. Your pictures are lovely.

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  4. this sounds so yummy oh my I love plums never thought about them in a dessert like this come see what I shared at http://shopannies.blogspot.com

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  5. YUM! I have never heard of anything like this before.. These ingredients will be making their way onto my next shopping list for sure!

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  6. Your pictures are beautiful, Rachel, and I wish I had a slice of this right now! Thank you so much for linking up and partying at Home Savvy A to Z this week!

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  7. I just happen to have some plums! That came out amazing! Your photos are great!

    Have a great week end!
    Rainey @ The Project Table

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  8. Looks Delish!

    We'd love you to share your recipes with us at

    Simply Delish Saturday

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  9. What a beautiful Plum Cake Tatin, it would just melt in your mouth. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday!
    See you soon,
    Miz Helen

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  10. This turned out beautifully. I love plums but never think about cooking with them. Thanks for the inspiration and for sharing on Sweet Indulgences Sunday.

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  11. THANK YOU so much for sharing your recipe with me at Cast Party Wednesday. I'd like to invite you back this week.
    Thanks,
    I hope to see you again!

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  12. This looks wonderful! Thanks for linking up for Friday Favorites. I'm featuring you this week. Come by and grab my featured button if you'd like one!

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  13. Love your blog, love your photos... you just got yourself a new follower.

    :)
    ButterYum

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  14. Beautiful!! Dessert for a spinster- HILARIOUS! This seriously looks delicious. I have a plum tree and I never know what to do with all my plums! Thanks for sharing this amazing treat! :)
    Thanks for linking up to our Strut Your Stuff Link Party every Saturday! We would love to have you come back tomorrow and link up some more amazing stuff! :)
    Camille @
    SixSistersStuff.blogspot.com

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  15. Hmm.. This looks SO delicious! I'm gonna have to give it a try! Yum!
    Thank you so much for linking it up to {nifty thrifty sunday} last week! You'll be featured tomorrow! ;)
    xoxo,
    Vanessa

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  16. This is divine with apricots or peaches as well, using the brown sugar or raw sugar and butter method with a bit of almond extract in the cake batter! And you can also so something similar with berries... umm can you tell I like to bake?! (but my family would question that hear recently!)

    I'll have to try it with the plums! thanks!!

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