Wednesday, 1 October 2014

Plum cake tatin | Plum upside down cake | Ina garten / Barefoot contessa | Kukskitchen

plum cake tatin kukskitchen ina garten barefoot contessa plum upside down cake

My maternity leave days were spend watching cooking programs on the television with my mum or my mum-in-law both of whom share my passion of cooking (or rather I share their passion for cooking). One of our favourite shows was barefoot contessa by Ina Garten. She explained recipes with such flow and you wanted to make them straight away. I recorded her shows and watched them when little Mathew went to sleep.

Presented here is one such recipe. Enjoy!

A few things before we start:

  • Make sure to watch the consistency of the sugar. I do not own a candy thermometer and hence went by instinct. The first few times I had an amber crystalline sugar crust left behind in my tin. Make sure you turn the heat off before string consistency.
  • I substituted sour cream with  low fat greek yogurt. 

plum cake tatin kukskitchen ina garten barefoot contessa plum upside down cake

Plum cake tatin
Serves 6
Total time: 1 hr 15 min


1- Plums, cut in half and pitted - 10-12
2- Granulated sugar - 1cup
    Water - 1/3 cup
3- Unsalted butter, at room temperature, plus extra for greasing the dish - 6 tbsp
    Granulated sugar, divided - 3/4 cups
    Extra-large eggs, at room temperature - 2
    Sour cream - 1/3 cup
    Grated lemon zest - 1/2 tsp
    Pure vanilla extract - 1/2 tsp
4- All-purpose flour - 1 cup plus 2 tbsp
    Baking powder - 1/2 tsp
    Salt - 1/4 tsp
5- Confectioners' (icing)sugar


  • Preheat the oven to 350 degrees F. Generously butter a 9-inch tin and arrange the plums in the, 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.

 Adapted from: Ina Garten / Barefoot contessa

I am sending this recipe to Wedding Anniversary Cakes and Sweets | HM Besties Event #02 conducted by Monu Teena and Haffa.

Also check out

carrot cake kukskitchen

 If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated. Thank you xx

Sherin Deepu


  1. Too Gud looks very delicious thanks for sharing ur try

  2. Thanks for the comment on my space Sherin! The cake looks yum.

  3. wow..this is unique & looks delicious too :)

  4. Wish i get a slice of this beautiful cake..delicious.

  5. Oh lovely!! Thanks for linking this recipe to my event - Wedding Anniversary Cakes & Sweets


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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