Plum Tarte Tatin Recipe (Cake Tatin)

– 5 ripe purple plums or 10 small prune plum – 6 tbsp unsalted butter, plus more for greasing pan, room temperature – 1 3/4 cups granulated sugar, divided – 2 eggs, room temperature – 1/3 cup sour cream (or 1/3 cup plain yogurt) – 1/2 tsp grated lemon zest – 1/2 tsp vanilla extract


Preheat the oven to 325°F. Generously butter an 8 to 9-inch round dish (either a deep cake pan or a glass pyrex round dish).

To a small saucepan, add 1/3 cup of water and 1 cup of the granulated sugar. Turn the heat onto medium high, allowing the mixture to come to a simmer.

Evenly pour the amber sugar mixture over all of the plums. Let the liquid on the plums set. In the meanwhile, get started on your cake batter.

Cream the unsalted butter and remaining 3/4 cup of sugar until fluffy. Add in the sour cream, lemon zest, and vanilla extract; mix just until combined.

In a separate bowl, sift the flour, baking powder, and salt together. With the mixer running on medium low speed, add the flour mixture to the wet mixture.

Pour the cake batter onto the sugar-set plums, evenly spreading out the batter. Bake the cake at 325°F for about 35 to 40 minutes on the lower middle rack.