Friday, October 31, 2008

Plum Cake or Plum Tarte Tatin



dictionary results for: TATIN–adjective
caramelized and baked in the manner of an upside-down cake: an apple tart Tatin.

So here is my version of a lovely classic. The only part of this recipe that is caramelized is the sugar syrup, which is traditionally not how a Tatin is prepared.
Even though this isn't a traditional Tatin it is very delicious! I was inspired by Ina Garten for this particular dessert.
You can serve it this at room temperature or warm, with or without a garnish. Say fresh vanilla ice cream or whipped cream? I however thoroughly enjoy it left completely alone with a cup of hot coffee.
Ahhhhhh the small pleasures of life!



6 tbs butter at room temperature
1/4 ts salt if you are using unsalted butter, omit if using salted butter
4-5 plums cut in half and pitted
1 3/4 cups sugar
2 large eggs at room temperature
1/3 cup heavy whipping cream
1/2 ts grated lemon zest
1/2 ts vanilla extract
1 tbs fresh lemon juice or 1 teaspoon lemon extract (optional)
1 cup plus 2 tbs all-purpose flour
1/2 ts baking powder
powdered sugar (optional)

    Preheat your oven to 350.
    At this point you can begin the syrup while you are making the batter, that's what I do, but it isn't necessary.
    At medium to high speed cream the butter and 3/4 cups of sugar, set aside the remaining one cup of sugar.
    Stop beating when it's light and fluffy.
    Lower the speed of your mixer and add one egg at a time, beating well after each addition.
    You will have a nice and thick creamy egg batter.
    Add the cream, extract(s), lemon juice if using (I did), and zest.
    Fold in the flour and salt if using gently. I used my mixer but if you do that make sure you just incorporate the flour, don't over mix.
    Set aside the batter if you haven't already began the syrup.
    To make the syrup bring the remaining one cup of sugar and 1/3 cup of water to a boil until amber colored.
    Don't stir this, but swirl the pan carefully. This is like making candy.
    While the syrup is boiling, cut, pit and place the plums cut side down on your buttered pie plate.
    Pour the finished syrup directly on the plums.
    Gently spoon the batter onto of the plums and smooth out as evenly as possible.
    Bake for about 45 minutes. A toothpick inserted will be dry with the exception of the syrup.
    Let the cake rest for ten minutes, the syrup will stop bubbling during this time.
    Invert onto a stand or plate and let sit until ready to serve.
    Dust with powdered sugar if you like. 

    Enjoy!

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