This recipe for Door County Cherry and Plum Tatin is from Janice W. Thomas of the Savory Spoon Cooking School in Door County, Wisconsin.
It’s one of the stops made by The Food Channel on a recent visit to Door County, hosted by the Door County Visitor’s Bureau. It is reprinted with permission. Find other stories in the series here.
Photos by Paul K. Logsdon.
- 6 tablespoons unsalted butter, at room temperature
- 10 medium purple plums, cut in half and pitted
- 1 cup Door County Montmorency cherries, pitted
- 1-¾ cup sugar, divided
- 2 large eggs, at room temperature
- 1/3 cup sour cream
- ½ teaspoon lemon zest
- ½ teaspoon vanilla
- 1 cup plus 2 tablespoons unbleached flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- As desired confectioner’s sugar
- Add sour cream, zest, and vanilla; mix until combined.
- 1 Preheat oven to 350 degrees F.
- 2 Generously butter a 9-inch glass pie pan.
- 3 Arrange plums and cherries in the dish, cut side down.
- 4 Combine 1 cup sugar and 1/3 cup water in small saucepan over high heat until it turns amber color. Swirl the pan but don’t stir—may take 12-15 minutes.
- 5 Pour the caramel over the plums.
- 6 Using a stand mixer, cream the butter and ¾ cup sugar until light and fluffy (3 minutes) and add 1 egg at a time.
- 7 Sift flour, baking powder and salt, then add to the butter mixture until combined.
- 8 Pour the cake batter evenly over the plums and bake for 30 minutes.
- 9 Let cool for 15 minutes, then invert onto a flat plate.
- 10 Serve warm with confectioner’s sugar sprinkled over the top.