Upside Down Pear Plum Cake Recipes

PEAR UPSIDE-DOWN CAKE

Steps:

• Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
• Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
• Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
• In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
• Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

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.

PLUM UPSIDE-DOWN CAKE

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.

UPSIDE DOWN PEAR & PLUM CAKE

Steps:

• 1. Preheat oven to 375F. Melt butter in a 10-12 inch cast iron, (or heavy ovenproof), skillet over low heat. Add 3/4 c. sugar & 1/4 c. molasses to pan & stir. Place fruit in pan trying not to leave large spaces. Cook over low heat while you prepare the cake.
• 2. Cake: beat 1 stick butter & 2/3 c. sugar until light & fluffy. Mix in vanilla & eggs. Combine flour & baking powder, salt & cinnamon, then add alternately with yogurt to the butter/sugar mixture , until well blended. Spoon batter to cover fruit. Bake at 375F. for 25-35 minutes depending on pan size. Look for it to bubble & be light tan. Wait 5 minutes & invert to serving platter. I used a foil lined pizza pan. Serves 10.

PLUM UPSIDE-DOWN CAKE

Steps:

• Place a rack in the middle of the oven and heat oven to 325ºF.
• Add 3 tablespoons of butter to an 8 inch cake pan. While the oven is preheating, place the pan in the oven to melt the butter. Add 1/3 cup brown sugar to the pan and spread it so that it evenly covers the bottom of the pan. Arrange the sliced plums in concentric circles and overlapping the slices slightly. Set the pan aside.
• In a medium bowl, sift the all-purpose flour, baking soda, cinnamon, cardamom, ginger and salt. Whisk to combine and set aside.
• In the bowl of your mixer, add the butter and brown sugar and beat on medium-high for 3 minutes or until mixture is fluffy.
• Add the egg and beat until blended.
• Add the sour cream and vanilla extract and beat until smooth.
• Scrape the sides and bottom of the bowl before gradually adding the flour mixture on low-speed. Once the flour has been incorporated, increase the speed of the mixer and beat until batter is smooth, don't over-beat the batter.
• Spoon batter into the pan and spread it gently and evenly onto the plums.
• Bake for approximately 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Cool cake on wire rack for 10 to 15 minutes before running a knife along the side of the pan. Place a serving plate over the cake pan and invert cake onto the plate.
• Serve the cake warm or at room temperature. Cake can be served plain or with lightly sweetened whipped cream or vanilla ice cream.

PEACH AND PLUM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
• Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
• Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.