Best 2 Plum Cake Tatin Recipes

Indulge in the delightful world of plums with our collection of tantalizing recipes. From the classic Plum Cake Tatin, a caramelized masterpiece, to the refreshing Plum Clafoutis, a delicate French custard tart, each recipe showcases the versatility and flavors of this beloved fruit. Explore the rich Plum Jam recipe, perfect for preserving the summer's bounty. Discover the unique Plum and Almond Cake, a harmonious blend of sweet and nutty flavors. And don't miss the savory Plum and Bacon Pizza, a surprising combination that will delight your taste buds. Embark on a culinary journey with our diverse plum recipes, offering something for every palate and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

PLUM CAKE "TATIN"

Plum Cake

Provided by Ina Garten

Categories dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
10 to 12 purple "prune" plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
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

Steps:

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 small saucepan and cook over high heat until it 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.
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.

PLUM CAKE " TATIN" BAREFOOT CONTESSA - INA GARTEN

Plum Cake

I watched Ina make this on t.v. today and it was beautiful. The episode was called Photo Finish. If you are having trouble pulling the pits out of the plums, try using a melon baller.

Provided by cookiedog

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons unsalted butter, at room temperature, plus extra for greasing the dish
10 -12 purple plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
confectioners' sugar

Steps:

Preheat the oven to 350°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 small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
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.

Nutrition Facts : Calories 515.7, Fat 16.4, SaturatedFat 9.4, Cholesterol 106.6, Sodium 166.5, Carbohydrate 89.4, Fiber 2.2, Sugar 69.8, Protein 5.9

Tips:

Use ripe, flavorful plums. The better the plums, the better the cake will be. Look for plums that are deep in color and slightly soft to the touch.
Don't overcook the plums. You want them to be soft but still hold their shape. Cook them just until they start to burst.
Use a heavy-bottomed skillet. This will help to prevent the cake from burning.
Don't skip the parchment paper. It will help to prevent the cake from sticking to the skillet.
Let the cake cool completely before inverting it. This will help to prevent it from breaking.

Conclusion:

Plum cake tatin is a delicious and impressive dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Serve it with a dollop of whipped cream or ice cream for a truly decadent treat.