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

PLUM UPSIDE-DOWN CAKE



Plum Upside-Down Cake image

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

2 tablespoons butter
2 tablespoons brown sugar, or to taste
1 ½ tablespoons blanched almond flour
3 plums, pitted and sliced
½ cup unsalted butter, softened
½ cup white sugar
1 egg, at room temperature
¾ teaspoon vanilla extract, or to taste
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup milk, at room temperature

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

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

PLUM UPSIDE-DOWN CAKE WITH LEMON



Plum Upside-Down Cake with Lemon image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 3/4 cups sugar
4 plums, cut into 1/2-inch wedges (about 1 1/4 pounds)
1 3/4 cups all-purpose flour
1 teaspoon baking powder 1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup milk
1/4 cup sour cream
1 1/2 teaspoons finely grated lemon zest (from 1 lemon)

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 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.

SPICED PLUM UPSIDE DOWN CAKE



Spiced Plum Upside Down Cake image

Provided by Heidi @ Food Doodles

Time 1h

Number Of Ingredients 16

1 tbsp butter (melted)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
pinch cloves
2 tbsp brown sugar or sucanat/palm sugar
approximately 12 italian blue plums or enough to fill the bottom of the pan (halved, pit removed)
1 1/2 C whole spelt flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 C oil
1 tsp vanilla
3/4 C brown sugar or sucanat or palm sugar
2 large eggs
3/4 C dairy or unsweetened non-dairy milk

Steps:

  • Preheat oven to 350 degrees.
  • Melt the butter and stir in the sugar and spices until combined. The mixture should be crumbly. Spread out as evenly as possible in the bottom of an 8x8 square baking dish. Place the plums, cut side down as tightly as possible on the sugar mixture and set aside.
  • In a small bowl combine the spelt flour, baking powder, baking soda and salt. Mix thoroughly and set aside. In a larger bowl, stir together the oil, vanilla, and sugar. Stir until combined. Add the eggs, one at a time, and stir until fully incorporated. Add the milk, and again, mix well. Add the dry ingredients and mix just until completely combined. Pour the cake batter over the plums in the 8x8 baking dish. Wiggle the pan to remove any air bubbles and then place in the oven. Bake at 350 degrees for 40-45 minutes until the top is golden to dark brown and a toothpick inserted in the center comes out clean. Remove from the oven and cool at least 20 minutes before serving.

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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