Spiced Plum Upside Down Cake Recipes

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SPICED PLUM UPSIDE DOWN CAKE



Spiced Plum Upside Down Cake image

Upside down cake topped with caramelized brown sugar and cinnamon super juicy plums. This cake takes just an hour to prepare from start to finish, but will be gone much quicker!

Provided by Diana

Categories     Baking

Time 1h

Number Of Ingredients 10

2 tbsp brown sugar
1 tbsp water
12 plums (pitted and halved)
170 grams granulated sugar
115 grams Trex non dairy butter (extra for greasing)
130 grams all purpose flour
2 eggs
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon

Steps:

  • Preheat oven to 180c and grease a 20cm or 9inch springform tin.
  • In a saucepan, melt the brown sugar with cinnamon and water.
  • Add the melted brown sugar to the baking tin, then spread the plums over the brown sugar in a pattern.
  • In a mixing bowl, beat butter with sugar until smooth.
  • Add eggs, one at a time and beat using a stand mixer. Add salt.
  • Sift flour with baking powder, add to the mixture and mix the batter. The batter will be thick.
  • Bake on 180c for 40 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 283 kcal, Carbohydrate 43 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 63 mg, Sodium 236 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

SPICED PLUM UPSIDE-DOWN CAKE WITH OATS



Spiced Plum Upside-Down Cake with Oats image

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

1 cup rolled oats
½ cup boiling water
1 cup brown sugar
½ cup butter, softened
½ cup white sugar
2 eggs, room temperature
1 ½ teaspoons vanilla extract
1 ½ cups whole wheat flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon sea salt
¼ teaspoon ground allspice
2 tablespoons butter
¼ cup raw sugar
¼ teaspoon ground cinnamon, or more to taste
1 ½ cups diced plums

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

SPICED PLUM ALMOND UPSIDE-DOWN CAKE



Spiced Plum Almond Upside-Down Cake image

Caramel-drenched plums and ground almond, allspice and cinnamon in the batter make this cake the sophisticated cousin of the classic pineapple upside-down cake.

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 15

3/4 cup sugar
1/2 teaspoon kosher salt, optional
1 1/4 to 1 1/2 pounds firm ripe plums, cut into 1/2-inch wedges (or halved if small)
1 1/2 cups all-purpose flour (See Cook's Note)
1/4 cup finely ground almonds
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt

Steps:

  • Preheat the oven to 375 degrees F.
  • For the caramel and fruit: Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until the mixture looks like wet sand. Cook over medium-high heat, stirring occasionally, 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 cake: Whisk the flour, almonds, baking powder, allspice, baking soda, cinnamon and salt together 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, beating 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 50 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

KATE'S HEALTHY SPICED PLUM UPSIDE DOWN CAKE WITH VANILLA CUSTARD



Kate's Healthy Spiced Plum Upside Down Cake With Vanilla Custard image

Cinnamon, nutmeg, and orange zest enhance the flavor of plums. Applesauce is used in the cake batter instead of butter to counteract the use of butter in the Caramelized Plum Topping. Vanilla Custard adds a cool, creamy contrast to the warm Spiced Cake. This is not a super sweet dessert. Just sugary enough to satisfy your sweet tooth.

Provided by Garden Gate Kate

Categories     Dessert

Time 1h20m

Yield 1 Spiced Plum Upside Down Cake, 16 serving(s)

Number Of Ingredients 24

shortening, for greasing
6 tablespoons unsalted butter
1/2 cup brown sugar
3 pitted and sliced plums (or 2 plums and 1 cup blueberries)
1/2 cup chopped nuts (pecans or almonds)
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar (or granulated sugar)
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup one percent milk
5 tablespoons unsweetened applesauce
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons orange zest
1/3 cup brown sugar (or granulated sugar)
4 tablespoons cornstarch
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
4 cups one percent milk
4 egg yolks
4 teaspoons vanilla extract

Steps:

  • HINT: The plums do not need to be ripe. Although my plums refused to ripen, they still baked up to be sweet and soft because the heat caramelized their natural sugars.
  • NOTE: Vanilla Custard should be made ahead of time and chilled in the refrigerator. Caramelized Plum Topping and Spiced Cake should be made right before serving.
  • CARAMELIZED PLUM TOPPING: Preheat oven to 350F degrees. Grease sides only (not bottom) of 10 inch cast-iron skillet. If you do not have a cast-iron skillet, you can use a 10 inch cake pan or a 9" by 9" square pan. Set aside.
  • Melt 6 tablespoons butter in a small saucepan. Stir in ½ cup brown sugar. Spread in bottom of prepared skillet or pan. Arrange plum slices slightly overlapping in a pretty spiral pattern working from outer rim to center. If using blueberries, arrange plum slices first, and then arrange one ring of blueberries around the outer rim of the pan. Arrange the remaining blueberries in a circle in the center of the pan filling in the gaps. Sprinkle a even layer of nuts over fruit. Set aside.
  • SPICED UPSIDE DOWN CAKE: In a medium bowl, sift together whole wheat flour, all-purpose flour, ¼ cup sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl, beat milk, applesauce, eggs, vanilla, and orange zest.
  • Stir flour mixture into egg mixture just until combined. Pour batter over fruit and nuts. Let rest for 5 minutes to allow baking powder to activate. Bake at 350F degrees for 40 minutes or until toothpick inserted in the center comes out clean.
  • Remove from oven. Let rest for 5 minutes to allow cake to absorb juices. Invert onto a platter that is at least 12 inches in diameter. Use a platter with raised sides if you have one, so that the juices are not spilled and wasted. Do not pour off excess juices, the cake will absorb the juices as it cools. Serve warm topped with Vanilla Custard, vanilla ice cream, or whipped cream.
  • VANILLA CUSTARD: Mix 1/3 cup sugar, cornstarch, nutmeg, and salt in medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, scraping corners of pan with spatula, until mixture thickens and boils. Boil and stir 1 minute.
  • Gradually whisk at least half of hot mixture into egg yolks. Then, whisk back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in vanilla until you cannot smell alcohol. Pour into a bowl. Press plastic wrap directly on Vanilla Custard to prevent tough layer from forming. Refrigerate about 3 hours or until chilled.
  • NOTE: Leftover Spiced Plum Upside Down Cake and Vanilla Custard should be stored in the refrigerator and may be eaten warm or cold.

Nutrition Facts : Calories 257.6, Fat 11.2, SaturatedFat 5.4, Cholesterol 86.9, Sodium 222.9, Carbohydrate 33.6, Fiber 1.6, Sugar 16.6, Protein 6.4

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