PLUM UPSIDE-DOWN CAKE WITH LEMON
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the plums in concentric circles over the caramel; set the skillet aside.
- Whisk the flour, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Whisk the milk, sour cream and lemon zest in a small bowl. Reduce the mixer speed to low; add the flour mixture to the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the plums and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
SPICED PLUM POUND CAKE
Make and share this Spiced Plum Pound Cake recipe from Food.com.
Provided by Laka
Categories Dessert
Time 1h25m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Cut each plum half into 3 wedges and set aside. Combine the sugar, cinnamon and other spices in a bowl and set aside.
- Cake:
- Beat the butter, sugar and vanilla until pale and light. Gradually beat in the eggs.
- Combine the flour, salt and baking powder and gently mix into the butter mixture. Don't over beat or the cake will be tough.
- Spread half of the batter in the base of the loaf tin (app. 25cm x 13cm and 7½ cm deep) lined with parchment paper, then scatter over half of the plums. Sprinkle half of the brown sugar mixture over the top. Repeat with the remaining batter, plums and sugar.
- Bake in the oven at 150°C fan for about 1 h 10 minutes or until a skewer inserted into the centre comes out clean. Cover the top loosely with foil if getting too brown. Cool completely before removing from the tin.
- Icing:.
- Combine icing sugar with enough lemon juice to make a smooth, thick but pourable icing.
- Serve dusted with icing sugar or drizzle with lemon icing.
Nutrition Facts : Calories 240.2, Fat 12, SaturatedFat 7, Cholesterol 80.6, Sodium 221.8, Carbohydrate 30.1, Fiber 1, Sugar 17.4, Protein 3.8
SPICED PLUM UPSIDE-DOWN CAKE
An easy-to-make spiced cake with a caramel glazed fruit top.
Provided by Food Network Kitchen
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the plums, cut-side down, on top.
- For the batter: Whisk the flour, baking powder, baking soda, cinnamon, cloves and salt in a medium bowl.
- Beat the sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
- Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let rest for 15 minutes and then invert onto a serving platter. Cool to room temperature before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICE POUND CAKE
Very rich pound cake is delicious cut into very thin slices with fresh fruit or nutmeg icecream recipe#71685. Recipe source: Bon Appetit (March, 1982)
Provided by ellie_
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350-degrees F.
- Grease and flour 9x5-inch loaf pan.
- Sift flour.
- Resift flour (flour is sifted twice) with baking powder and salt.
- Set aside.
- Combine next six ingredients (sugar- allspice) in large bowl.
- Beat on high speed for 5 minutes or until light.
- Reduce mixer speed to medium and add eggs one at a time, beating after each addition.
- Add dry ingredients alternately with milk, beginning and ending with milk.
- Pour batter into prepared pan.
- Bake for 1 1/2 hours or until toothpick test comes out clean.
- Cool for 10 minutes before turning out onto cooling rack.
Nutrition Facts : Calories 4008.3, Fat 206.4, SaturatedFat 124.7, Cholesterol 1139.6, Sodium 2055.4, Carbohydrate 500, Fiber 7.7, Sugar 302, Protein 50.8
CHAI-SPICED PLUM POLENTA CAKE RECIPE BY TASTY
Here's what you need: finely ground polenta, finely ground almond flour, baking powder, baking soda, kosher salt, large orange, large eggs, olive oil, maple syrup, vanilla extract, ground cardamom, cinnamon, nutmeg, ground cloves, plums, whipped cream, orange zest
Provided by Mercedes Sandoval
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180˚C). Grease a 9-inch (23-cm) round cake pan with olive oil, using a paper towel to spread evenly.
- In a large bowl, combine the polenta, almond flour, baking powder, baking soda, and salt. Stir well.
- Zest and juice the orange.
- Add the orange zest and juice to a separate large bowl with the eggs, olive oil, maple syrup, vanilla, cardamom, cinnamon, nutmeg, and cloves. Whisk well to combine.
- Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until fully incorporated.
- Fold in the diced plums.
- Pour the batter into the prepared pan.
- Arrange the sliced plum decoratively on top of the cake in a circular pattern.
- Bake the cake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for 20 minutes, then remove from the cake pan.
- Slice and serve with whipped cream and more orange zest, if desired.
- Enjoy!
- Nutrition per serving, Not including whipped cream - Calories: 519, Total fat: 42 grams, Sodium: 334 mg, Total carbs: 30 grams, Dietary Fiber: 4 grams, Sugars: 19 grams, Protein: 9 grams
Nutrition Facts : Calories 458 calories, Carbohydrate 23 grams, Fat 38 grams, Fiber 3 grams, Protein 8 grams, Sugar 13 grams
OATMEAL SHORTCAKES WITH SPICED PLUMS
Yield Serves 6
Number Of Ingredients 18
Steps:
- Make shortcakes:
- Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, oats, brown sugar, baking powder and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add milk; stir until dough forms.
- Drop dough onto prepared baking sheet, forming six 2 1/2-inch-diameter biscuits and spacing 3 inches apart. Sprinkle with 2 teaspoons sugar. Bake until biscuits are golden and tester inserted into biscuit comes out clean, about 20 minutes. Transfer to rack. (Can be made 8 hours ahead. Cool. Store airtight at room temperature.)
- Make fruit:
- Combine plums, 1/3 cup sugar, lemon juice, ginger and cinnamon in heavy medium saucepan. Cook over medium heat until plums release their juices but are still firm, stirring occasionally, about 4 minutes. Add butter. Stir until butter melts. Cool slightly.
- Using electric mixer, beat cream and powdered sugar in large bowl until stiff peaks form. Using serrated knife, slice off top 1/3 of biscuits. Transfer biscuit bottoms to plates. Spoon half of plum mixture over biscuits. Spoon whipped cream atop plum mixture. Spoon remaining plum mixture atop cream, dividing equally. Place biscuit tops over plum mixture. Serve immediately.
SPICED POUND CAKE
From the first time my mother baked this cake years ago, it became a family favorite. Fruit and spices add a twist to a traditional pound cake, and the glaze has a hint of lemon. You can substitute other flavors of baby food, like apricots, for the peaches. We often serve this dessert for Thanksgiving.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm cake. Cool completely.,
Nutrition Facts : Calories 392 calories, Fat 16g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 262mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
SPICED PLUM UPSIDE-DOWN CAKE WITH OATS
I was trying to use up our plum harvest and became inspired to try and make a wholesome version of a pineapple upside-down cake using plums.
Provided by erin.m.ryan
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine oats and water in a medium bowl. Let sit for 20 minutes.
- Combine brown sugar, 1/2 cup butter, white sugar, eggs, and vanilla extract in a large bowl. Add oatmeal mixture and mix until combined.
- Sift flour, baking soda, 1 teaspoon cinnamon, nutmeg, salt, and allspice together in a bowl. Add to oatmeal mixture.
- Place 2 tablespoons butter in a 9-inch square baking pan and melt in the preheated oven. Remove from the oven and sprinkle sugar and cinnamon on top. Sprinkle plums evenly over sugar. Pour batter over plums and spread evenly.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 42.5 g, Cholesterol 56.4 mg, Fat 11.3 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 6.5 g, Sodium 317 mg, Sugar 26.3 g
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