Plum Cake Tatin Barefoot Contessa Ina Garten
Indulge in the irresistible charm of Ina Garten's Plum Cake Tatin, a sophisticated twist on the classic upside-down cake. This Barefoot Contessa favorite highlights the natural sweetness of ripe plums, nestled in a luscious caramel base made with butter and brown sugar. Topped with a moist, sour cream-infused vanilla cake, this dessert is baked to golden perfection before being elegantly inverted to showcase its glazed plum topping. With its beautiful presentation and rich, tangy-sweet flavor, this plum cake tatin is perfect for dinner parties or an indulgent weekend treat. Ready in just an hour, it’s a delightful balance of simplicity and decadence that pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.75 cups Light brown sugar, packed
- 6 pieces Ripe plums, pitted and cut into 6 wedges each
- 1 cups Granulated sugar
- 0.5 cups Unsalted butter, room temperature
- 2 pieces Large eggs
- 0.5 cups Sour cream
- 1 teaspoons Pure vanilla extract
- 1 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Kosher salt
Instructions
Preheat your oven to 350°F (175°C).
In a 9-inch ovenproof skillet or cake pan, melt the 6 tablespoons of unsalted butter over medium heat. Once melted, sprinkle the light brown sugar evenly over the butter and cook for 2–3 minutes, stirring until dissolved and bubbly.
Arrange the plum wedges on top of the caramel in a circular pattern, starting from the outer edge and working inward. Set aside.
In a mixing bowl, cream together 1 cup of granulated sugar and 1/2 cup of room-temperature unsalted butter using a hand or stand mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula as needed.
Mix in the sour cream and vanilla extract until combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently spread the cake batter over the plums in the skillet, ensuring the batter reaches the edges and evenly covers the fruit.
Bake for 30–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the skillet for 10-15 minutes.
Carefully run a knife around the edges of the skillet to loosen the cake. Place a serving platter or plate over the skillet, and quickly invert the cake onto the platter.
Serve warm or at room temperature, optionally with a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 65.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
