Plum Cake "Tatin"

Barefoot in Paris Easy French Food You Can Make at Home by Ina Garten
Cookbook 39, Recipe 2 (Total 81)

Again, the farmers market dictates what I cook. Bob Bluebird Orchard is my favorite apple vendor at the market. They also dabble in plums and pears. I picked up some small deep blue plums that were absolutely the best plums I've ever eaten (I'm not generally a plum fan).

Thanks Ma for this cookbook~

Did I like it? One of the best desserts I've eaten in a while! Delicious! I was planning on making another this afternoon after visiting the market - unfortunately the season is over.

Recipe: Butter a pie pan and arrange 12 halved plums on the bottom cut side down. Combine 1 cup of sugar and 1/3 cup water in a pan and boil until it turns golden or reaches 360 degrees (do not stir after it reaches a boil). Pour over the plums. Beat 6T butter and 3/4 cup sugar until light and fluffy. Add 2 eggs at room temperature, one at a time. Gently mix in 1/3 cup sour cream, 1/2 tsp lemon zest and 1/2 tsp vanilla. Sift 1 cup+2T flour, 1/2 tsp baking powder and 1/4 tsp salt together and mix into the butter mixture. Spread over the plums and bake at 350 for 40 minutes.