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.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

Arrange the plum wedges on top of the caramel in a circular pattern, starting from the outer edge and working inward. Set aside.

Step 4

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.

Step 5

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula as needed.

Step 6

Mix in the sour cream and vanilla extract until combined.

Step 7

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.

Step 8

Gently spread the cake batter over the plums in the skillet, ensuring the batter reaches the edges and evenly covers the fruit.

Step 9

Bake for 30–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Remove the cake from the oven and allow it to cool in the skillet for 10-15 minutes.

Step 11

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.

Step 12

Serve warm or at room temperature, optionally with a dollop of whipped cream or vanilla ice cream.

Nutrition Facts

Serving size	(1496.7g)

Amount per serving	% Daily Value*
Calories	3893.6

Total Fat 203.9g	0%
Saturated Fat 121.3g	0%
Polyunsaturated Fat g
Cholesterol 873.8mg	0%
Sodium 886.8mg	0%
Total Carbohydrate 519.5g	0%
Dietary Fiber 11.7g	0%
Total Sugars 413.1g
Protein 34.2g	0%

Vitamin D 138.3IU	0%
Calcium 428.8mg	0%
Iron 9.7mg	0%
Potassium 1453.1mg	0%

*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.

Source of Calories

Fat: 45.3%

Protein: 3.4%

Carbs: 51.3%