From Ina Garten’s "Barefoot in Paris" One of my favorite 'fruit' desserts. I've also made this with peaches.


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  • Prep Time


  • Total Time


  • Servings



  • 6

    Tb (¾ stick) unsalted butter, at room temperature, plus extra for greasing the dish

  • 10

    – 12 purple “prune” plums, cut in half and pitted (I used just 6 large firm plums)

  • C granulated sugar, divided

  • C water

  • 2

    extra-large eggs, at room temperature

  • cup sour cream

  • ½

    tsp grated lemon zest

  • ½

    tsp vanilla

  • 1

    C + 2 Tb all-purpose flour

  • ½

    tsp baking powder

  • ¼

    tsp kosher salt

  • Confectioner’s sugar


Preheat oven to 350*. Generously butter 9-inch glass pie dish and arrange the plums, cut side down. Combine 1 C sugar and 1/3 C water in small saucepan and cook over high heat until it turns a warm amber color, about 260* on a candy thermometer. Swirl the pan but do not stir. Pour evenly over the plums. Meanwhile, cream the 6 Tb of butter and the remaining ¾ C of sugar in bowl of mixer, using paddle attachment, until light and fluffy. Lower the speed and beat in the eggs, one at a time. Add the sour cream, zest and vanilla. Mix until combined. Sift together the flour, baking powder and salt. With the mixer on low, add dry ingredients to the butter mixture. Mix only until combined. Pour cake batter over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert onto a flat plate. If the plum sticks, ease it out and replace it in the design on top of the cake. Sprinkle with powdered sugar. Serve with a spritz of whipped cream.


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