Plum tart tatin

Serves 10

6 tbsp of softened butter plus extra for greasing

3 purple plums cut in half and pitted

3 yellow plums cut half and pitted

16 tbsp white sugar

200 ml water

50 ml fresh orange juice

3 large eggs at room temperature

12 tbsp soft brown sugar

2 tbsp baking powder

16 tbsp plain flour

pinch of salt

grated peel of one orange

1/2 tsp ground cinnamon

6 tbsp sour cream

Preheat the oven to 175 °C.

Grease a 26 cm cake form with butter.

Put the plums cut side down to the base of the cake form.

To make the caramel put the white sugar with water and orange juice in a small pot on a medium high heat. Cook until the mix archives golden amber color. Pour the hot caramel over the plums to cover the base.

To make the batter beat soft brown sugar and soft butter with hand held mixer until light and fluffy. Start adding the eggs one by one, beating well after each addition. Mix in the sour cream and orange peel using a spatula. 

In a separate bowl sift together flour, a pinch of salt, baking powder and cinnamon.  Fold in the flour mixture just until combined with the rest.

Spoon the batter over the plums and caramel and flatten the surface.

Transfer to hot oven and turn the heat down to 165 °C and bake about 50-60 minutes, or until a wooden stick comes out clean. 

Take the cake out of the oven and let stand in the form for 2 minutes, then turn the cake to a plate and remove the form carefully. Let to cool about 10 minutes and then serve with plum jam or vanilla sauce. The recipes for these I will link to the inspiration section. 

:)