Wednesday, June 19, 2013

Farmer's Market ~ Plum Cake Tatin & King Arthur Flour Review

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I have a lovely plum tree in my back yard, and after many years of letting so much fruit go to waste, I have been slowly harvesting and processing more and more plums every year.  This plum cake tatin is a recipe that my family looks forward to every year.  Hubby likes it so much he has even taken a few slices to work to share (or gloat) with co-workers.  King Arthur Four was kind enough to give me a bag of flour to review, and I figured this plum cake would be a tasty way to try it out.




Ingredients:
1 stick unsalted butter, at room temperature (use some for greasing dish)
10 to 12 purple plums, cut in half and pitted
1/3 cup water
1 3/4 cups granulated sugar, divided ~ 1 cup and 3/4 cup
2 large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt




Directions:
Preheat the oven to 350 degrees F. Generously butter a deep dish 9-inch glass pie dish and arrange the plums in the dish, cut side down.  Combine 1 cup of the sugar and water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don't stir. Pour evenly over the plums.





Cream remaining butter and sugar in a large bowl with an electric mixer, until light and fluffy. Lower the speed and beat in the eggs one at a time.  Add sour cream, lemon extract, and vanilla extract.  Mix until combined. In separate bowl, sift together flour, baking powder, and salt.  With the mixer on low speed, slowly add it to the butter mixture. Mix only until combined.  Pour the cake batter evenly over the plums. I highly suggest starting around the edges and working your way in.  The weight of the batter will push the plums out of the pan if you start in the center.  Spread batter to edges of pan making sure all plums are covered.  Don't worry about making the batter super smooth across the top, it's an inverted cake!






Bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 20-30 minutes (or until it is cool enough to touch), then invert the cake onto a flat plate. If a plum sticks to the pan, ease it out and replace it back on top of the cake.  Serve warm or at room temperature.



I have to say that I was very impressed with King Arthur Flour.  I had never used it before this recipe, and hubby once again raved about how good the plum cake tasted.  One thing I did notice with using this flour was that I did not have any extra batter as I have with another brand.  I really liked that all of the batter fit into the pie dish and I was not left with extra and I'm racking my brains trying to figure out what to make with the left overs.



I have modified a recipe that I found while doing some searching on the internet.  For the Original Recipe ~ CLICK HERE


Find King Arthur Flour On-line:
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