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Posts Tagged ‘plum cake tatin’

For most of August and September, Germany was awash in adorable Italian prune plums, known to Brits as “damsons” and to Germans as Zwetschke (or Zwetschge, depending).  Don’t you just want to pinch their chubby cheeks?

damson italian prune plums

Roughly half to two-thirds the size of regular red plums, these purple beaut’s were selling for 1.99/kilo (2.2 lbs.) at the height of summer.  And the bakeries in Berlin were going wild with plum Kuchen, plum tarts, plum pockets, and plum strudel.  Not to be outdone, I bought a kilo of my own and began scheming.

An admittedly novice baker (and by “novice” I mean: stubborn, refuses to measure things properly, substitutes ingredients at will), I didn’t get much further than my old standby—plum cake.  This cake never fails me, and it looks much more impressive than it has any right to.  Ina Garten calls this “Plum Cake Tatin”; I call it perfect.  (And by “perfect” I mean:  despite my best efforts, I never manage to burn it, cause it to fall, or leave half of it clinging to the pan.  Oh, and it tastes terrific, too.)

plum upside down cake

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