Plum Tatin

Plum Tatin

¾ Stick Unsalted Butter (6 Tablespoons), at room temperature

8-10 Plums, cut in half and pitted

1/3 Cup Water

1 ½ Cups Sugar, divided

2 Eggs

1/3 Cup Sour Cream

1 Teaspoon Vanilla

1 ¼ Cups Flour

½ Teaspoon Baking Powder

½ Teaspoon Salt

Coat glass pie plate with non-stick cooking spray and spread plums cut side down on bottom of dish.Combine water and 1 cup of the sugar in small saucepan, cook over high heat until light amber in color (360 degrees on candy thermometer), do not stir. Pour over the plums.

Cream butter and remaining ½ cups sugar over medium speed until light and fluffy. Add eggs one at a time and beat over low until just combined. Next add sour cream and vanilla, beat on medium speed until combined.Add Flour, baking powder and salt, beat on low until just combined, do not over-mix.

Spread cake batter evenly over plums and place into pre-heated 350 degree oven.

Bake for 30-40 minutes until toothpick inserted into center of cake comes out clean. Cool 20 minutes, then invert onto serving plate.

*Recipe adapted from "Barefoot In Paris" by Ina Garten