Plum Raspberry Upside Down Cake Recipes

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RASPBERRY UPSIDE DOWN CAKE



Raspberry Upside Down Cake image

Fun, flavorful and delicious, this Raspberry Upside Down Cake is sweet with a tiny bit of tart all mixed into one. Topped with powdered sugar, each bite is more scrumptious than the last!

Provided by Brandie @ The Country Cook

Categories     Dessert

Time 50m

Number Of Ingredients 12

1/4 cup unsalted butter, (melted)
1/2 cup brown sugar
2 heaping cups raspberries ((or enough to cover bottom of pan))
1 1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, (softened to room temperature )
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup milk
powdered sugar, (optional)

Steps:

  • Preheat the oven to 350F degrees.
  • In a medium bowl, whisk together the melted butter and brown sugar, spread into the bottom of a 9" high sided pan or springform pan.
  • Top the brown sugar mixture with an even layer of raspberries, Set aside.
  • In a large bowl, whisk together the flour, baking powder and salt, set aside.
  • In another bowl, beat together the softened butter, sugar, egg and vanilla extract until combined.
  • Add in the flour mixture to the butter mixture and beat until combined. It will look crumby at this point which is normal.
  • Lastly, add in the milk and beat until incorporated.
  • Spoon the batter over the raspberries and gently spread using an offset spatula.
  • Bake in the oven for about 35-40 minutes until golden and toothpick comes out clean.
  • Remove from the oven and let cool in the pan 5-10 minutes before flipping out onto a serving tray. Don't skip the cooling down time!
  • Let cool and dust the top with powdered sugar, if desired.

Nutrition Facts : Calories 338 kcal, Carbohydrate 53 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 52 mg, Sodium 144 mg, Fiber 3 g, Sugar 34 g, ServingSize 1 serving

PLUM RASPBERRY UPSIDE-DOWN CAKE



Plum Raspberry Upside-Down Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h30m

Yield Eight to ten servings

Number Of Ingredients 11

12 tablespoons plus 1 teaspoon lightly salted butter, at room temperature
3/4 cup brown sugar
1 pound firm, ripe purple plums, halved, pitted and sliced 3/4 inch thick
3/4 cup fresh raspberries
1 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups all-purpose flour
2 teaspoons baking powder (see note)
1/4 teaspoon cream of tartar

Steps:

  • Preheat the oven to 350 degrees. Use 1 teaspoon of the butter to coat a 9-inch cake pan that is at least 2 inches deep. Place 4 tablespoons of the butter and the brown sugar in a small saucepan. Cook over low heat until melted, stirring to combine. Spread mixture over the bottom of the cake pan. Arrange the plum slices on top of the brown sugar mixture in concentric circles, skin side down. Arrange the raspberries, top side down, in the crevices between the plums. Set aside.
  • Using an electric mixer, cream the remaining 8 tablespoons butter with the sugar until very light and fluffy. Add egg yolks and beat well. Add the vanilla to the milk. Combine the flour and baking powder. Add the flour mixture alternately with the milk mixture, beginning and ending with flour, until just combined.
  • Beat the egg whites until foamy. Add the cream of tartar. Beat until the whites hold soft peaks. Fold into the batter until just combined. Spread the batter over the fruit in the pan. Bake until the cake springs back in the center, about 50 minutes to 1 hour. Remove from oven. Let the cake stand in the pan for 5 to 10 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm, with cream that is softly whipped with a little sugar and vanilla.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 206 milligrams, Sugar 36 grams, TransFat 1 gram

PLUM AND RASPBERRY UPSIDE-DOWN CAKE



Plum and Raspberry Upside-Down Cake image

Is an upside-down cake upside down when it's baking or when it's served? In this lightly spiced version, the base-later, the top-combines ripe black plums and red raspberries. Inverted onto a serving dish to reveal the tender fruit, it makes a delicious case for calling this a right-side-up cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8 1/2-inch cake

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1/3 cup packed light-brown sugar
6 medium plums, halved and pitted
1/2 pint raspberries
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 large egg yolks
1/2 cup sour cream

Steps:

  • Preheat oven to 375 degrees. Butter a round 8 1/2-inch by 2 1/2-inch springform pan; line with parchment paper. Melt 2 tablespoons butter; pour into pan. Using a sieve, sprinkle light-brown sugar evenly over the melted butter. Arrange plum halves cut side down on top of the brown sugar, squeezing in as many plums as possible to allow for shrinkage during baking. Fill in the gaps with raspberries; set aside.
  • Sift together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg; set aside. In an electric mixer fitted with the paddle attachment, cream the remaining 8 tablespoons butter and the sugar until light. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and beat until combined. Beat in the sour cream. Beat in the remaining flour mixture.
  • Spoon cake batter on top of plums and raspberries, spreading evenly with a small spatula. Place the pan on a rimmed baking sheet to catch any juices; transfer to the oven, and bake until a cake tester inserted into the cake comes out clean, 60 to 70 minutes. Transfer to a wire rack to cool, about 1 hour. Run a knife around edge of pan to loosen cake. Remove ring; invert onto a serving plate. Serve slightly warm or at room temperature.

PLUM UPSIDE-DOWN CAKE



Plum Upside-Down Cake image

Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.-Bobbie Talbott, Veneta, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1/3 cup butter
1/2 cup packed brown sugar
1-3/4 to 2 pounds medium plums, pitted and halved
2 large eggs, room temperature
2/3 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup hot water
1/2 teaspoon lemon extract
Whipped cream, optional

Steps:

  • Melt butter in a 10-in. cast-iron or ovenproof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine the flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving plate. Serve warm, with whipped cream if desired.

Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 173mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

UPSIDE-DOWN RASPBERRY CAKE



Upside-Down Raspberry Cake image

This moist cake is great for any occasion. I've received many compliments from family and friends.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1-1/2 cups fresh or frozen unsweetened raspberries, divided
1 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
Confectioners' sugar

Steps:

  • Line the bottom and sides of a 9-in. square baking pan with foil; coat with cooking spray. Place 1/2 cup raspberries in pan; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in lemon juice and vanilla until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fold in the remaining raspberries. Carefully spoon over berries in pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Invert cake onto a serving platter; carefully remove foil. Cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 413 calories, Fat 23g fat (14g saturated fat), Cholesterol 128mg cholesterol, Sodium 434mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

UPSIDE-DOWN RASPBERRY CAKE



Upside-Down Raspberry Cake image

Make and share this Upside-Down Raspberry Cake recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 9

1 1/2 cups flour
2 1/2 teaspoons baking powder
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
2 eggs
2/3 cup milk
3 cups frozen raspberries
white sugar, to taste (optional)

Steps:

  • Preheat oven to 350°F.
  • In a bowl, mix flour, baking powder and salt. Set aside.
  • In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
  • Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
  • Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
  • Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.

PLUM UPSIDE-DOWN CAKE



Plum Upside-Down Cake image

Based on the Cottage Pudding Upside-Down Cake on this site, this plummified version ensures the same fluffy base but with specks of cinnamon thrown in for visual effect. Use a mix of sweet and sour plums for best results and adjust the brown sugar amounts if most of them are sour. Note that flipping the cake will be messier if your plums are overripe. Once it's cooled down, you'll want to reheat it for about 10 seconds in the microwave for the tastiest results.

Provided by crys

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons brown sugar, or to taste
1 ½ tablespoons blanched almond flour
3 plums, pitted and sliced
½ cup unsalted butter, softened
½ cup white sugar
1 egg, at room temperature
¾ teaspoon vanilla extract, or to taste
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup milk, at room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven.
  • Remove the pan from the oven and tilt to coat the bottom evenly with butter. Sprinkle brown sugar and almond flour on top. Arrange plum slices over the mixture.
  • Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy.
  • Sift flour, baking powder, salt, and cinnamon together in a separate bowl. Add to the butter mixture alternately with the milk, folding just until dry spots disappear. Pour batter evenly over the plums; tap pan onto the counter to expel excess air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  • Cover the pan with a serving plate and immediately invert cake onto the plate. Let cool until no longer hot, about 15 minutes. Cut and serve warm.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 31 g, Cholesterol 48.8 mg, Fat 13.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 7.8 g, Sodium 248.7 mg, Sugar 15.9 g

RASPBERRY UPSIDE-DOWN CAKE



Raspberry Upside-Down Cake image

Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 12

1/4 cup butter or margarine
1/4 cup sugar
1 1/2 cups fresh raspberries
2 tablespoons sliced almonds
1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
Sweetened whipped cream or ice cream, if desired

Steps:

  • Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
  • In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg

EASY PLUM UPSIDE-DOWN CAKE



Easy Plum Upside-Down Cake image

In this version of the classic upside-down cake, the plum slices replace traditional pineapple and are arranged decoratively like rooftop shingles, completely covering the bottom of the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
3 medium plums (about 12 ounces), halved, pitted, and thinly sliced
1 cup granulated sugar
1 tablespoon grated lemon zest (about 1 lemon)
2 large eggs
1 1/3 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees. Place 4 tablespoons butter in an 8-inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle brown sugar evenly over butter. Arrange the plum slices like rooftop shingles. Start at one end of the pan, then stagger and overlap the slices so the bottom of the pan is covered.
  • In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.
  • In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in 3 batches, alternating with the milk and starting and ending with the flour.
  • Pour batter into cake pan, and spread evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Let cool 10 minutes, then invert cake onto wire rack to cool again slightly before serving.

PLUM BLUEBERRY UPSIDE DOWN CAKE



Plum Blueberry Upside Down Cake image

This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!

Provided by BLONDINI2

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons margarine
¼ cup brown sugar
⅓ cup margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
¾ cup milk
4 black plums, pitted and thinly sliced
¾ cup blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
  • In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 35.9 g, Cholesterol 17 mg, Fat 8.8 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 196.4 mg, Sugar 25.1 g

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From pinterest.ca


PLUM UPSIDE DOWN CAKE RECIPE | OLIVEMAGAZINE
2021-08-13 Heat the oven to 180C/fan 160C/gas 4. Butter the base and sides of a 20cm non-stick square tin. Evenly sprinkle the demerara sugar over the base and sides of the pan, then arrange the plum halves on top in a neat pattern, cut-sides down. STEP 2. Tip the butter into a bowl with the brown sugar and beat with an electric whisk for 4-5 minutes or ...
From olivemagazine.com


PLUM UPSIDE-DOWN CAKE RECIPE - GREAT BRITISH CHEFS
Spoon the batter evenly over plums. Bake until golden and a toothpick or knife inserted into the centre of the cake comes out clean (this will take about 50-60 minutes). Transfer to a wire rack and cool in the pan for at least 30 minutes. 6. Using a knife, cut around the sides of the pan to loosen the cake.
From greatbritishchefs.com


UPSIDE DOWN PLUM CAKE RECIPE | TURKISH STYLE COOKING
Upside down cakes are one of my favorite cakes. I've shared recipes of apricot upside down cake and upside down banana cake. But in the plum cake, everything changes with the colour of the plums. The caramelized fruit in upside down cakes already adds a legendary flavor, but the consistency of cakes are also different from other cakes. The ...
From turkishstylecooking.com


PLUM UPSIDE-DOWN CAKE RECIPE | PBS FOOD
Ingredients; 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature; 1 cup packed light-brown sugar; 4 red plums (about 1 pound) halved and …
From pbs.org


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