Upside Down Plum Pecan Pie Recipes

SPICED PLUM UPSIDE-DOWN CAKE

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.
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UPSIDE-DOWN PECAN PIE

Steps:

• In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.
• Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.
• Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.
• Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.

UPSIDE-DOWN PLUM-PECAN PIE

Steps:

• Cut 15-inch round from heavy-duty foil. Line 9-inch glass pie plate with foil round, leaving 2 inches overhanging rim of plate. Spread butter over foil lining. Place pecan halves, rounded sides down, on butter. In small bowl, mix brown sugar and corn syrup; drop by small spoonfuls evenly over pecans and foil.
• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 450°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; ease into pie plate over pecans and brown sugar mixture.
• In medium bowl, mix filling ingredients; pour into pastry-lined pie plate. Roll other round of pastry into 12-inch round. Fold into fourths; cut slits so steam can escape. Place over filling and unfold; seal and flute as desired. Turn up overhanging foil to catch juices and to prevent crust from excessive browning. Bake 10 minutes.
• Reduce oven temperature to 375°F. Bake 35 to 40 minutes longer or until crust is brown and juice begins to bubble through slits in crust. Cool 5 minutes. Turn foil away from pastry. Turn pie upside down onto heatproof serving plate; peel off foil. Serve warm.

EASY PLUM UPSIDE-DOWN CAKE

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

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.

UPSIDE-DOWN APPLE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
• In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
• Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
• Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

UPSIDE-DOWN PLUM CAKE

Steps:

• Preheat oven to 180oC.
• Put half of the butter, half of the caster sugar and 1 tablespoon of honey in a heavy-based saucepan over low heat and stir until it makes a smooth sauce.
• Pour mixture into a (23 round) cake tin.
• Arrange plum halves (cut side down) closely fitting in the sauce mixture.
• Beat the remaining butter with the remaining caster sugar until pale and creamy in consistency.
• Add eggs one at a time and whisk in the vanilla sugar/powder.
• Add flour and milk alternatively to mixture.
• Spoon over plum halves.
• Bake for 1 hour or until cake mixture is cooked through (test with a skewer).
• Rest on a rack and let cool in tin for 30 minute.
• Place serving plate on top of tin and invert cake. Leave for 5 min and slowly remove tin.

UPSIDE-DOWN PECAN TART

Steps:

• In a 10-inch cast-iron skillet over medium heat, combine butter, honey and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove form heat and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.,.
• Preheat oven to 425F with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately 7/8-inch thick, 13-inch diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.
• Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide the insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown about 10 minutes. Reduce heat to 350F, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.
• Remove the pie from oven and let cool about 20 minutes. Carefully invert the pie onto a parchment lined tray or baking sheet (the pie is easy to transfer to a serving plate one it has been inverted). Be careful inverting the pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.

UPSIDE-DOWN PUMPKIN PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line bottoms and sides of two 9-inch pie pans with waxed paper. Spray with cooking spray.
• Combine pumpkin puree, white sugar, and evaporated milk in a large bowl. Add eggs, cinnamon, and salt; beat with an electric mixer until batter is smooth.
• Pour batter into prepared pans. Sprinkle yellow cake mix on top. Drizzle 1 cup melted butter over cake mix. Sprinkle pecans on top; press lightly into butter.
• Bake in the preheated oven until golden brown, 50 to 60 minutes. Remove pans from the oven and let pies cool, about 2 hours.
• Run a knife around the edges of the pans to loosen pies; invert onto serving plates. Peel off waxed paper. Place pies in the refrigerator.
• Melt 1 cup butter in a saucepan over low heat. Add brown sugar and 1 cup heavy cream; cook and stir until sugar is dissolved, 3 to 5 minutes. Simmer caramel sauce until smooth, about 3 minutes. Remove from heat.
• Beat 2 cups heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add confectioners' sugar and vanilla gradually, beating until soft peaks form.
• Slice chilled pies into wedges. Drizzle caramel sauce over wedges; top with a dollop of whipped cream.

UPSIDE-DOWN PLUM-PECAN PIE

Steps:

• 1. Cut 15-inch circle from heavy-duty aluminum foil. Line pie plate, 9 X 1 1/4 inches, with foil circle, leaving 2 inches overhanging edge.2. Spread butter over foil lining. Place pecan halves, rounded sides down, on butter. Mix brown sugar and corn syrup drop by small spoonfuls evenly over pecans and foil.3. Heat oven to 450°. Make pastry as directed-except roll first round of pastry into 11-inch circle. Ease into pie plate over pecans and brown sugar mixture. Mix remaining ingredients pour into pastry-lined pie plate.4. Roll other round of pastry into 12-inch circle. Fold into fourths cut slits so steam can escape. Place over filling and unfold seal and flute. Turn up overhanging foil to catch juices and to prevent crust from excessive browning. Bake 10 minutes.5. Reduce oven temperature to 375°. Bake 35 to 40 minutes longer or until crust is brown and juice begins to bubble through slits in crust. Cool 5 minutes. Turn foil away from pastry. Place heatproof serving plate upside down onto pie plate turn serving plate and pie plate over. Peel off foil. Cool about 25 minutes or until warm. Serve warm.*Spreads with at least 65% vegetable oil can be used.NUTRITION FACTS: 1 Serving: Calories 515 (Calories from Fat 260) Fat 29g (Saturated 7g) Cholesterol 0mg Sodium 340mg Carbohydrate 62g (Dietary Fiber 3g) Protein 5g % DAILY VALUE: Vitamin A 10% Vitamin C 6% Calcium 2% Iron 10% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

UPSIDE-DOWN PLUM TARTS

Steps:

• Preheat oven to 400 degree. Cut out four 4-inch circles frompuff pastry, and transfer to a parchment-lined baking sheet.Freeze for 15 minutes.
• Meanwhile, heat butter and sugar in a 12-inch saute panover medium heat, stirring constantly, until butter melts. Addplums and salt, and cook, stirring frequently, until plums beginto soften, about 10 minutes. Remove from heat, and addbrandy. Return to heat, and swirl pan until alcohol cooks off,about 1 minute.
• Divide plums, cut sides down, and pan juices among four10-ounce ramekins. Top each with a puff pastry circle, andbake until edges are bubbling and tops are golden, about40 minutes. Let cool for 5 to 10 minutes. Carefully turn out intoshallow bowls, and serve each with a dollop of sour cream.