Plum Cake " Tatin" Barefoot Contessa - Ina Garten

Name: Plum Cake " Tatin" Barefoot Contessa - Ina Garten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350u00b0F; generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
2
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.
3
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.
4
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.
5
Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean.
6
Cool for 15 minutes, then invert the cake onto a flat plate.
7
If a plum sticks, ease it out and replace it in the design on top of the cake.
8
Serve warm or at room temperature, dusted with confectioners' sugar.

738

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Plum Cake " Tatin" Barefoot Contessa - Ina Garten falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!