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.
Let's cook with our recipes!
DAKOTA STYLE PLUM CAKES (KUCHENS)
This is my version of a dessert that is popular all over North Dakota, South Dakota, and Minnesota. It is simply referred to as "kuchen," and while kuchen translates to "cake" in German, the specific style that is popular here refers to a yeasted dough topped with custard and usually (but not always) fruit. Around here, you can get it in grocery stores and farmers' markets, and it's often served at parties. I love it with a hot cup of coffee.
Provided by Molly Yeh
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours.
- For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp.
- Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
- Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool.
PLUM TART
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
- Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
- Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.
PLUM CAKE
Italian plums are good to eat, but even better to bake with. They aren't quite as juicy or sweet as their American cousins, but they keep their shape well and their skin adds a gorgeous purple color to tarts and cakes. The brown sugar cake batter and sweet crumb topping are a perfect complement to the not-too-sweet fruit. It is great for breakfast with a cup of tea and/or with ice cream after dinner. This is a cake that also seems to get better the second day, if there is any left.
Provided by Food Network
Categories dessert
Time 2h5m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
- In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
- Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
- To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
- Spread the crumb topping over the plums evenly.
- Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
- Serve it slightly warm or at room temperature.
PLUM TARTE TATIN
Playful, surprising, and utterly irresistible-upside-down sweets, like this plum tarte tatin, never fail to wow family and friends.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry into an 18-inch square. Trim into a 13-inch circle and cut a small X in center to vent. Transfer to a parchment-lined baking sheet and freeze 20 minutes.
- In a 12-inch cast-iron skillet, melt butter over medium-high. Remove from heat. Sprinkle with sugar and salt; place plums, cut side down, in a single, snug layer.
- Return to heat, bring to a rapid simmer, and cook, undisturbed, 7 minutes. Remove from heat and top with pastry. Bake until crust is deep golden brown and juices are thickened, about 35 minutes. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.
Nutrition Facts : Calories 183 g, Fat 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g
PLUM CAKE "TATIN"
I watched this being made on TV and I just had to try this. Very amazing how this is made. I had to wait till my neighbors plums where ripe..She had the sweet yellow plums. I later made it with huckleberries. Any kind of fruit should work. The recipe is from Ina Garten "Foodnetwork" I watched Ann Bruell "Foodnetwork" make this.
Provided by deb baldwin @messinthekitchen
Categories Cakes
Number Of Ingredients 15
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.
PLUM & MARZIPAN TART TATIN
Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Melt the butter in a 28cm tart tatin tin over a medium heat on the hob. Tip in the sugar and 1 tbsp water and cook for a few minutes, stirring all the time until lightly browned. If it looks slightly crumbly at this stage don't be put off, it will right itself in the oven. Remove from the heat and put in the plums, cut side up.
- Chop the marzipan into as many chunks as there are plum halves and put a chunk of marzipan in the hole in each plum left by the stone. Sprinkle a small pile of ground almonds over each plum half.
- Roll out the pastry and trim to 3cm larger than the tin all round. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. (You can chill the tart ready for baking for up to 24 hours.) Bake for 30-35 minutes, until the pastry is risen, crisp and golden. Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin. Holding it over the sink in case of drips, carefully invert the tart on to the plate. Some juice from the plums is likely to escape, which is why you need a rim on the plate, but it's delicious, especially when mingled with pouring cream.
Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.75 milligram of sodium
PLUM CAKE " TATIN" BAREFOOT CONTESSA - INA GARTEN
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
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.
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