PLUM UPSIDE-DOWN CAKE
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
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
PLUM UPSIDE-DOWN CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Heavily butter a 10-inch pie pan.
- Arrange the plums cut side down in the pie pan. A few of them, quartered, can be used to fill any gaps.
- Mix a cup of the sugar with the water in a shallow saucepan or a skillet, preferably nonstick. Cook without stirring over medium-high heat until the sugar starts to turn amber around the edges. Gently swirl the pan so the sugar cooks evenly and continue cooking until the mixture is uniformly amber colored. Immediately pour this caramel over the plums in the pan. Scatter the walnuts over the caramel.
- Cream the remaining butter and the remaining sugar together. Add the eggs, one at a time, beating well after each addition. Mix the flour, cinnamon and baking powder together and fold it into the batter. Add the vanilla. Spread the batter over the plums.
- Place in the oven and bake about 30 minutes, until the cake is golden brown. Remove from the oven and allow to cool at least an hour before unmolding. As the cake is best if it has not been refrigerated, it can be left in the pan until shortly before serving time.
- Unmold the cake onto a serving dish. If any of the fruit clings to the pan, lift it off and place it back on the cake.
- Serve cake with ice cream or whipped cream.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 9 grams, Carbohydrate 93 grams, Fat 20 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 73 milligrams, Sugar 66 grams, TransFat 1 gram
PLUM BLUEBERRY UPSIDE DOWN CAKE
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
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
PLUM UPSIDE-DOWN CAKE
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
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.
EASY PLUM UPSIDE-DOWN CAKE
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
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 UPSIDE-DOWN CAKE
Pumpkin-pie spices are used to flavor this upside-down cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Place 3 tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes. Sprinkle melted butter with 1/2 cup brown sugar. Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan. Set aside.
- In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup sugar, and egg. Beat in sour cream until blended. Set aside.
- In a medium bowl, mix together flour, baking soda, salt, pumpkin-pie spice, and walnuts. Stir flour mixture into sour-cream mixture until just combined (batter will be thick).
- Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan; invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.
UPSIDE-DOWN PLUM CAKE(COOK'S ILLUSTRATED)
Using a 3-inch deep, 9-inch round pan to bake the cake gives it straight sides. If you prefer slightly flared sides on your cake, bake it in a 10-inch cast-iron skillet, which streamlines the process in three ways. First, the skillet need not be buttered; second, the caramel topping can be prepared in it directly; and third, the total baking time is cut to 50 minutes, which is 10 to 15 minutes faster than with the cake pan.
Provided by Coppercloud
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- For topping: Grease the bottom and sides of a 9-inch square or round, 3-inch deep cake pan. Melt butter in medium saucepan over medium heat; add brown sugar and cook, stirring occasionally, until the mixture is foamy and pale, 3 to 4 minutes. Pour mixture into prepared pan; distribute evenly. Arrange the fruit over topping; set aside.
- For cake: Adjust oven rack to the lower-middle position and heat the oven to 350 degrees. Whisk the flour, cornmeal, baking powder, and salt together in a medium bowl; set aside. Cream the butter in the bowl of a standing mixer at medium speed. Gradually add one cup of the sugar; continue beating until light and fluffy, about 2 minutes. Beat in the yolks and vanilla. Reduce speed to low and add the dry ingredients and milk, alternately in 3 or 4 batches, until the batter is smooth.
- Using an electric mixer, beat the egg whites in the large bowl at low speed until frothy. Increase speed to medium-high; beat to soft peaks. Gradually add remaining two tablespoons of sugar; continue to beat into stiff peaks. Gently fold a quarter of the egg whites into the flour mixture. To soften the batter. Then ass remaining egg whites and fold in to just combined. Pour batter into pan and spread evenly on top of the fruit. Bake until top of the cake is golden and a toothpick comes out clean, 60 to 65 minutes.
- Rest cake on wire rack for two minutes. Slide a pairing knife around the edge of the cake to loosen it from the pan. Place a serving platter over the pan and hold tightly. Invert the cake onto the platter. Carefully remove the cake pan. If any fruit sticks to pan or falls off cake, carefully reposition.
Nutrition Facts : Calories 506.1, Fat 20.9, SaturatedFat 12.2, Cholesterol 141.6, Sodium 268.8, Carbohydrate 74.6, Fiber 1.4, Sugar 52.5, Protein 7
PLUM UPSIDE-DOWN CAKE
Provided by Mary Jo Thoresen
Categories Cake Fruit Dessert Bake Plum Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
- Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
- Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.
UPSIDE DOWN PLUM CAKE
This cake is different with the addition of plums. It is fancy enough to serve to guests.-Robert Fallon, Sayville, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place 1 tablespoon butter in a 9-in. round baking pan. Put pan in a preheated 350° oven to melt. Remove from oven and sprinkle with 1/3 cup sugar Arrange plum slices in a circular pattern over sugar. Bake for 10 minutes. Meanwhile, cream the remaining butter with remaining sugar; beat in the egg. Combine flour, salt and baking powder. Add to the creamed mixture alternately with milk and vanilla, beating until smooth. Spread evenly over plums. Bake for 30 minutes or until cake tests done. Remove from the oven and immediately invert onto a large serving platter. Serve warm.
Nutrition Facts : Calories 248 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 238mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
UPSIDE DOWN PLUM CAKE
The caramel from the butter and sugar and the juice from the plums goes right through the cake when inverted, making it even more delicious!
Provided by Irmgard
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Pour the melted butter into a 10" springform cake pan.
- Swirl the butter around to totally cover the inside surfaces of the pan.
- Sprinkle the brown sugar on top.
- Arrange the plum wedges in a single layer and drizzle with the lime juice.
- Set aside.
- Sift together the all-purpose flour, baking soda, baking powder, salt, nutmeg and cinnamon for the batter and set aside.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs and beat until smooth.
- Alternating, add a third of the dry ingredients and a third of the milk to the creamed butter mixture until both are used up.
- Beat in between additions.
- Scrape down the side and beat for 1 minute.
- Pour the batter over the plum wedges in the cake pan.
- Bake for about 1 hour.
- The cake is done when a toothpick inserted in the centre comes out clean.
- Leave the cake in the pan and cool on a wire rack for 30 minutes.
- Invert onto a plate and serve.
Nutrition Facts : Calories 304.5, Fat 13.5, SaturatedFat 8.1, Cholesterol 75.4, Sodium 276.9, Carbohydrate 42.7, Fiber 1, Sugar 25.4, Protein 4.3
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