I just put this in the oven using Nectarines. I've made it with
apples and with plums. I bet the nectarines will be lovely. It's so
easy to put together and so delicious. Quick too.
terry
Plum Cake "Tatin"
Serves 6
Recipe By: Ina Garten
Published in: Barefoot in Paris
6 tablespoons (3Ú4 stick) unsalted butter -- at room temperature,
plus extra for greasing the dish
10to 12 purple "prune" plums -- cut in half and pitted
1 3/4 cup sgranulated sugar -- divided
2extra largeeggs -- at room temperature
1/3 cup Sour Cream
1/2 teaspoons Lemon zest
1/2 teaspoons Vanilla Extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoons baking powder
1/4 teaspoons kosher salt
Confectioners' sugar
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 1Ú3 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 3Ú4
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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