What is Cake Tatin?
Cake Tatin is an upside-down cake or tart (tarte tatin). The fruit is caramelized before the cake is baked. The crust is placed on the top. The fruit cooks without a crust on the bottom which gives a caramel taste. Since the crust is on top after cooking you must invert or “flip” the cake. Hence, the phrase – an upside down cake.
Plum Cake Tatin Ingredients
10 plums
2 eggs
1 cup sugar
1 cup flour
1/3 cup nonfat sour cream (can also use low fat or regular sour cream)
4 tablespoon butter
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/4 teaspoon salt
Preheat the oven to 350 degrees. Butter glass pie dish. Use a 9 inch pie dish. Pit the plums, cut in half, and place in the bottom of the pan with cut side of the plum down.
Make simple syrup. Add sugar, 1/3 cup of water in saucepan and simmer until turns thick.
Pour the simple syrup over the plums in the pie dish.
In mixer, first cream the butter. Next, add the eggs and beat in. Then add the sour cream, vanilla and zest until mixed in. Last, add the flour, baking powder, and salt. Mix again.
Pour the batter over the plums. Spread evenly. Bake for approximately 40 minutes. Cool for about 15 minutes. Invert the cake on a flat plate.
Recipe taken (and slightly modified) from Ina Garten’s book Barefoot in Paris.
Barefoot in Paris: Easy French Food You Can Make at Home
