Saturday, August 22, 2009

Plum upside down cake

What you say? That isn't upside down plum cake? Oh right! It was supposed to be, but the plums I picked from my friends house were just too mushy once they were cut to sustain a cake on top of them. In fact the entire insides stuck to the pit, making them near impossible to make jam either. I am brilliant however and used my handy dandy Vitamix blender on very low speed which took all the pulp off the pits and then I just fished them out of the colander. :)

I did make some yummy jam, though the consistency is more like a sauce. Great for fish and chicken type recipes. (Sharon, you will be getting some of this!)

Anyway, here is the recipe for upside down cake, whether it be plum, pineapple, peach or pear (which I had canned in my pantry) I love this recipe cause it has a lovely crusty around the fruit of mostly pure sugar! :) P.S. I used my large round mold from Demarle.

Plum Upside-Down Cake
You can view the complete recipe online at:

Plum Upside-Down Cake
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup packed golden brown sugar
1 tablespoon honey
6 large plums(or whatever), halved, pitted, each half cut into 6 wedges

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup milk

Lightly sweetened whipped cream

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.

Bon App├ętit
June 1995
by Mary Jo Thoresen
1998-09-17 15:09:30.0

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