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

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. 

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Plum cake tatin

Serves 6

Total time: 1 hr 15 min

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Ingredients:

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

Method:

• 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.

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Cheers
Sherin Deepu