Plum Cake Tatin for Valentine's

Valentine's over.  How was it for you?  We had a quiet dinner at home, just the way we like it.  We enjoy eating out, but we just aren't too crazy about crowds.  So, restaurants can wait for our patronage on a less commercialised day.  

I was watching Ina Garten make her plum cake tatin for a friend on television, and I thought what a perfect dessert that would make for dinner on Valentine's!  I was just so amazed by how her cake tatin looked when she flipped it over, with the juices dripping down the side of the cake..   

Had a go at it and as usual, it didn't turn out as pretty as Ina's. The taste was pretty good, but a tad too sweet. I used a mix of red and dark purple plums. I bought 2 punnets as her recipe indicated that it requires about 8-10 plums. I think I only used about 6-7 plums.  

My standards slipped this year.  I didn't get a gift for my hubby.  He, on the other hand, took me by surprise with a gift and a beautifully written card.  In case you are wondering, he bought me a kitchen timer.. Before you start groaning at my hubby's sensitivity or insensitivity.. (haha).. I like the kitchen timer!  We're both sort of kitchen gadget fanatics and happened to spot this timer a couple of weeks back.  We were unwilling to part with the money then.. Well, now I'm a proud and happy owner of a cool kitchen timer.. It's enjoying it's moment on the freezer door right now.    

Plum Cake Tatin (adapted from Barefoot in Paris)

Caramel:
1 cup granulated sugar
1/3 cup water

Cake:
8 blue plums, cut in half and pits removed
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs at room temperature
1/3 cup sour cream
Rind of half a lemon
1 teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt


Directions
- Place a medium saucepan on stove burner and put sugar and water into pot. Cook over medium high heat without stirring or moving pot until caramel reaches an amber color.
- Meanwhile grease a 9 inch glass pie pan liberally with butter and place on a sheet pan to catch any drips. Place plums, cut side down into pie pan crowding them in so they’ll fit. When caramel is an amber color, immediately pour over plums in dish. Set aside.
- Preheat oven to 350. Using an electric mixer cream butter and sugar until light and fluffy. Add eggs one at a time followed by sour cream, lemon zest and vanilla. Scrape bottom and sides of bowl with a spatula to make sure ingredients are evenly mixed.
- In a small bowl, whisk together flour, baking powder and salt and add to butter mixture, mixing briefly just until flour is barely incorporated into butter mixture. Do not over mix.
- Remove bowl from mixer and finish mixing batter together using a spatula. Pour over plums and spread evenly. Bake for 30 to 40 minutes until cake is done. Cool for 15 minutes on a wire rack then invert carefully onto a plate. Serve warm or cold.