Plum Cake Tatin Recipes

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PLUM CAKE " TATIN" BAREFOOT CONTESSA - INA GARTEN

I watched Ina make this on t.v. today and it was beautiful. The episode was called Photo Finish. If you are having trouble pulling the pits out of the plums, try using a melon baller.

Provided by cookiedog

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12



Plum Cake

Steps:

  • Preheat the oven to 350°F; generously butter a 9-inch glass pie dish and arrange the plums in the dish, 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 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.

Nutrition Facts : Calories 515.7, Fat 16.4, SaturatedFat 9.4, Cholesterol 106.6, Sodium 166.5, Carbohydrate 89.4, Fiber 2.2, Sugar 69.8, Protein 5.9

6 tablespoons unsalted butter, at room temperature, plus extra for greasing the dish
10 -12 purple plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
confectioners' sugar

DAKOTA STYLE PLUM CAKES (KUCHENS)

This is my version of a dessert that is popular all over North Dakota, South Dakota, and Minnesota. It is simply referred to as "kuchen," and while kuchen translates to "cake" in German, the specific style that is popular here refers to a yeasted dough topped with custard and usually (but not always) fruit. Around here, you can get it in grocery stores and farmers' markets, and it's often served at parties. I love it with a hot cup of coffee.

Provided by Molly Yeh

Categories     dessert

Time 4h

Yield 12 servings

Number Of Ingredients 19



Dakota Style Plum Cakes (Kuchens) image

Steps:

  • For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours.
  • For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp.
  • Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
  • Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool.

3/4 cup whole milk
One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
1/4 cup granulated sugar
3 cups all-purpose flour, plus more for working the dough
1 teaspoon kosher salt
2 large eggs
6 tablespoons unsalted butter, softened
Nonstick cooking spray, for greasing the bowl
1 cup heavy cream
3/4 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon kosher salt
1 large egg plus 1 large egg yolk
1 tablespoon unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
4 medium plums, sliced 1/4-inch thick
Demerara sugar, for sprinkling
Ground cinnamon, for sprinkling
Flakey salt, for sprinkling

PLUM CAKE "TATIN"

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 11



Plum Cake

Steps:

  • Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, 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.

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
10 to 12 purple "prune" plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

PLUM TARTE TATIN

Playful, surprising, and utterly irresistible-upside-down sweets, like this plum tarte tatin, never fail to wow family and friends.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 6



Plum Tarte Tatin image

Steps:

  • Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry into an 18-inch square. Trim into a 13-inch circle and cut a small X in center to vent. Transfer to a parchment-lined baking sheet and freeze 20 minutes.
  • In a 12-inch cast-iron skillet, melt butter over medium-high. Remove from heat. Sprinkle with sugar and salt; place plums, cut side down, in a single, snug layer.
  • Return to heat, bring to a rapid simmer, and cook, undisturbed, 7 minutes. Remove from heat and top with pastry. Bake until crust is deep golden brown and juices are thickened, about 35 minutes. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.

Nutrition Facts : Calories 183 g, Fat 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g

All-purpose flour, for work surface
1 sheet frozen puff pastry, thawed
6 tablespoons unsalted butter
1/2 cup packed light-brown sugar
1/4 teaspoon fine salt
2 pounds ripe black plums (about 9), halved and pitted

PLUM & MARZIPAN TART TATIN

Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart

Provided by Mary Cadogan

Categories     Dessert, Dinner

Time 1h25m

Yield Serves 6 to 8

Number Of Ingredients 7



Plum & marzipan tart tatin image

Steps:

  • Preheat the oven to 200C/gas 6/fan 180C. Melt the butter in a 28cm tart tatin tin over a medium heat on the hob. Tip in the sugar and 1 tbsp water and cook for a few minutes, stirring all the time until lightly browned. If it looks slightly crumbly at this stage don't be put off, it will right itself in the oven. Remove from the heat and put in the plums, cut side up.
  • Chop the marzipan into as many chunks as there are plum halves and put a chunk of marzipan in the hole in each plum left by the stone. Sprinkle a small pile of ground almonds over each plum half.
  • Roll out the pastry and trim to 3cm larger than the tin all round. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. (You can chill the tart ready for baking for up to 24 hours.) Bake for 30-35 minutes, until the pastry is risen, crisp and golden. Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin. Holding it over the sink in case of drips, carefully invert the tart on to the plate. Some juice from the plums is likely to escape, which is why you need a rim on the plate, but it's delicious, especially when mingled with pouring cream.

Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.75 milligram of sodium

25g butter
25g golden caster sugar
800g firm plum , not too ripe, halved and stoned
100g golden marzipan
40g ground almond
500g packet puff pastry , thawed if frozen
pouring cream (single or double), to serve

PLUM CAKE "TATIN"

I watched this being made on TV and I just had to try this. Very amazing how this is made. I had to wait till my neighbors plums where ripe..She had the sweet yellow plums. I later made it with huckleberries. Any kind of fruit should work. The recipe is from Ina Garten "Foodnetwork" I watched Ann Bruell "Foodnetwork" make this.

Provided by deb baldwin @messinthekitchen

Categories     Cakes

Number Of Ingredients 15



Plum Cake

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9-inch glass pie dish.(need to be able to see when this dish is tipped over and you can see the cake release from the dish) and arrange the plums in the dish, cut side down. Apples: peeled, sliced and arranged in a design Berries: arrange in a pattern or single layer black berries, huckleberries, etc.
  • Combine 1 cup sugar and 1/3 cup water in a small sauce pan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but do not stir. Careful not to burn. Pour evenly over the plums (fruit) This will harden when cooled keeping the fruit in place.
  • Meanwhile, cream the 6 tbs butter and 3/4 cup sugar in a 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 flour, baking powder, salt (and spices if needed). With the mixture on low speed, add it to the butter mixture. Mix only until combined.
  • Pour the cake batter evenly over the plums (fruit) 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. (you can watch it through the glass 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 powdered sugar.

6 tablespoon(s) butter, unsalted, at room temperature
- extra butter to grease the dish
10 to 12 - purple plums, cut in half and pitted
1 cup(s) sugar
1/3 cup(s) water
3/4 cup(s) sugar
2 - extra large eggs, room temperature
1/3 cup(s) sour cream
1/2 teaspoon(s) grated lemon zest
1/2 teaspoon(s) pure vanilla extract
1 cup(s) plus 2 tablespoons flour
- opt: cinnamon and nutmeg to batter
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) kosher salt
- powdered sugar

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