This is another recipe from the Barefoot Contessa. It is actually called Plum Cake "Tatin" but you can use any fruit and I prefer peaches over plums. I needed a quick dessert for company and I had just watched Ina Garten make this and thought I would try it. It is quick and easy and delicious. It is wonderful warm and makes a beautiful presentation.
6 tablespoons unsalted butter, room temperature
2 large peaches, or 10-12 plums
1 3/4 cup sugar, divided
2 large eggs, room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees and grease with butter a 9 inch pie pan. Peel and slice peaches on the thick side and arrange around the pie plate. If using plums cut them don't peel them and cut them in half with cut side down.
Combine 1 cup sugar and 1/3 cup water in a sauce pan and cook over high heat until it turns an amber color. The temperature will be around 360 degrees. Swirl the pan but don't stir. I stirred the mixture in the beginning until the sugar dissolves but after that no more stirring. When it reaches the amber color pour evenly over fruit.
Cream 6 tablespoons of butter and remaining 3/4 cup sugar until fluffy. Add eggs one at a time and then sour cream, lemon zest, vanilla and mix well. Sift together flour, baking powder and salt and mix well. Add to butter mixture and combine well.
Pour cake batter over fruit and bake 30-40 minutes until toothpick comes out clean. Cool 15 minutes then invert onto a flat plate.
Dust with powdered sugar if desired.
No comments:
Post a Comment