“A peach is a peach and plum is a plum but a kiss ain’t no kiss, until….” you know what next, so goes the plums and peaches, hand in hand together in the beaches, while you surf your way down the curly waves, a little bit of creme fraiche is what they needed on their sun-baked skin and when the white cottony clouds drum rolled through the azure blue sky announcing the summers, the lusty boughs of old plum-tree in the backyard laden with ripe fruits, filled the air with their sweet and tart fragrance, under whose shady branches, you spent the lazy afternoons collecting and picking up the ripe fruits in the old wicker basket.
Shades of black, purple, red and yellow with a waxy skin, looks so amusing and vibrant, it spreads happiness with its sweet juices streaming down the fingers like a purple river, with hint of tartness that spells mischief in the air.
Some juicy ones will be reserved for making the plum sauce, firm and taut ones will be baked in the oven to make tatin or cake and rest of them will make their way for compote or jams and jellies.
I have never baked a plum before, all I know to use it as a plum sauce in some Asian cooking, or pickle them but Ina has shown me how to bake the plum and topple it upside down ….without breaking it !!!! Yes I am talking about Ina Garten, the queen of dessert in food network show - barefoot contessa, who bake the desserts so effortlessly that it infused lots of inspiration in the non-bakers like me. I simply loved her for the presentation, style and her sweet narration and the way she played around with the foods and the flowers…
She loves France and the french desserts a lot, so when it comes to rich and ripe plum, tatin is the obvious choice. I simply trailed her behind and bake this red plum tatin, because I didn’t have the prune plums that she has used in the baking.
Tatin or tarte tain is an upside down tart made usually with caramelized apples or with stone fruits and there is a sweet story behind the origin of this dish, which you can read here.
Red Plums: 6 or 8 cut into thin wedges and pitted
Unsalted butter / salted will also do : 6 tbsp / 3/4 stick at room temperature
Granulated sugar : 1 3/4 cup
Eggs (large) : 2
Sour cream : 1/3 cup
Lemon zest : 1/2 tsp [ more is good, I have used a teaspoon of lemon zest]
Vanilla extract / bean : 1/2 tsp
All purpose flour : 1 cup plus 2 tbsp
Baking powder : 1 tsp
Confectioner’s sugar or whipped cream
Salt : 1/4 tsp only if you are using unsalted butter
- Pre heat the oven to 350 degree F.
- Grease a 9 inch pie dish or cake tin.
- In a saucepan, combine the 1 cup sugar with 1/3 cup water and heat it at high temperature. This step is little tricky if you do not maintain a correct temperature. The aim is to caramelize the sugar, so as soon as it gets the amber hue, take it off the heat. Since I have done caramelizing the sugar number of times, so it was not an issue, but remember if sugar turns little brittle then it is not at correct temperature. Here, you can also use herbs and cinnamons to infuse a flavour in the syrup, if you are using any.
- Arrange the slices of plums in circular fashion in the bottom of the pie dish. Pour the caramelized sugar evenly over the plums.
- Cream 6 tbsp butter and remaining 3/4 cup sugar, until light and fluffy.
- Beat the eggs one at a time until combined.
- Add the lemon zest, vanilla and sour cream, and mix well.
- Sift the flour and mix the baking powder, pour the entire content in the butter-egg mixture. Mix only until combined.
- Pour this cake batter over the plums and bake in the oven up to 40 minute or till the tester inserted in the middle of the cake comes clean.
- Cool for 15 minutes and invert the cake on a platter, serve it warm or at room temperature with dusted confectioner sugar or whipped cream or even try it with cinnamon-peach ice cream.
Note : this is a really moist cake, so take extra care while handling it.
The plum cake ’tatin’ in all its gorgeousness is going to the mingle party at sips and spoonfuls by Sukaina, the beautiful event started by Meeta of WFLH. Both of them have fabulous blog, and Meeta is off course an inspiration to many in the blogging world, including me.
This bookmarked post is also going to Priya & Aipi’s bookmark tuesdays.
Ayesha’s Iftaar moments @ taste of pearl city
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Have a wonderful day