this is just to say...extraordinary

This is Just to Say

by William Carlos Williams

I have eaten
the plums
that were in
the icebox

and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold

The fruits we are enjoying these days are extraordinary. When I say that word I always think of Ramona and Beezus (as in Beverly Cleary). It is not a word I use causally. The plentiful pop in your mouth blueberries of early July and the rich candied taste of the cherries in early August have now morphed into the arrival of plums...sweet, perfectly ripe, delicious plums. I broke down and bought some organic ones at the market a couple of weeks ago. They were okay. You knew they had been picked not ripe, packaged and shipped to sit on the grocer's shelf until purchased. But you really do not know what a good plum truly tastes like unless they are picked ripe from the tree and enjoyed as soon as possible. My husband ate the one that I had picked out of the recently purchased batch as overly ripe. "This," he says with the juice running down his hand," is just like the delicious plums I picked off my neighbor's tree as a boy."

Now I have a batch of ripe plums, all sizes, as naturally grown plums should be. We are eating them quickly, but I desire to bake a plum dessert for the weekend, just as I have made a special dessert with all the fruits of the season. A plum tart was stewing in my brain... I think I might use this recipe because it contains a cream-filled part. What do you think? 

INA'S PLUM TATIN

Recipe lightly adapted from Ina Garten

Don't omit the extra step of lining the cake pan with parchment paper. It will help ensure the plums don't stick to the bottom. I ended up being low on all-purpose flour the day I baked this, and used half spelt instead. The results were wonderful.

6 tablespoons (3/4 stick) unsalted butter; room temperature
1 pound plums, pitted and sliced into 1/2-inch pieces (about 5 to 6)
1 3/4 cups granulated sugar, divided
2 large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2  teaspoon baking powder
1/4 teaspoon kosher salt
Whipping cream, for serving

Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper.

Combine 1 cup of the sugar and 1/3 cup water in a small saucepan. Cook over high heat, until it turns a warm amber color and registers about 360°F on a candy thermometer. Swirl the pan, and pour evenly over the plums.

While the caramel bubbles, cream the butter and remaining 3/4 cup of  sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. On low speed, beat in the eggs one at a time, then add the sour cream, zest, and vanilla. Stir the flour, baking powder, and salt in a small bowl, then add it to the mixer while on low speed; mix until just combined.

Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. (My cake was perfect at 35 minutes) Cool for 20 minutes, then invert the cake onto a flat plate and remove the parchment paper. Serve warm or at room temperature, with a dollop of whipped cream.