UPSIDE-DOWN PLUM CAKE(COOK'S ILLUSTRATED)
Using a 3-inch deep, 9-inch round pan to bake the cake gives it straight sides. If you prefer slightly flared sides on your cake, bake it in a 10-inch cast-iron skillet, which streamlines the process in three ways. First, the skillet need not be buttered; second, the caramel topping can be prepared in it directly; and third, the total baking time is cut to 50 minutes, which is 10 to 15 minutes faster than with the cake pan.
Provided by Coppercloud
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- For topping: Grease the bottom and sides of a 9-inch square or round, 3-inch deep cake pan. Melt butter in medium saucepan over medium heat; add brown sugar and cook, stirring occasionally, until the mixture is foamy and pale, 3 to 4 minutes. Pour mixture into prepared pan; distribute evenly. Arrange the fruit over topping; set aside.
- For cake: Adjust oven rack to the lower-middle position and heat the oven to 350 degrees. Whisk the flour, cornmeal, baking powder, and salt together in a medium bowl; set aside. Cream the butter in the bowl of a standing mixer at medium speed. Gradually add one cup of the sugar; continue beating until light and fluffy, about 2 minutes. Beat in the yolks and vanilla. Reduce speed to low and add the dry ingredients and milk, alternately in 3 or 4 batches, until the batter is smooth.
- Using an electric mixer, beat the egg whites in the large bowl at low speed until frothy. Increase speed to medium-high; beat to soft peaks. Gradually add remaining two tablespoons of sugar; continue to beat into stiff peaks. Gently fold a quarter of the egg whites into the flour mixture. To soften the batter. Then ass remaining egg whites and fold in to just combined. Pour batter into pan and spread evenly on top of the fruit. Bake until top of the cake is golden and a toothpick comes out clean, 60 to 65 minutes.
- Rest cake on wire rack for two minutes. Slide a pairing knife around the edge of the cake to loosen it from the pan. Place a serving platter over the pan and hold tightly. Invert the cake onto the platter. Carefully remove the cake pan. If any fruit sticks to pan or falls off cake, carefully reposition.
Nutrition Facts : Calories 506.1, Fat 20.9, SaturatedFat 12.2, Cholesterol 141.6, Sodium 268.8, Carbohydrate 74.6, Fiber 1.4, Sugar 52.5, Protein 7
PLUM UPSIDE-DOWN CAKE
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
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
PLUM UPSIDE-DOWN CAKE
Provided by Mary Jo Thoresen
Categories Cake Fruit Dessert Bake Plum Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- 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.
PLUM UPSIDE-DOWN CAKE
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.-Bobbie Talbott, Veneta, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 173mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
NEXT-LEVEL PLUM UPSIDE-DOWN CAKE
Everyone will flip for this stunning dessert crowned with shingled plum slices. The addition of buttermilk to the batter keeps the cake underneath wonderfully moist. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. In a 10-inch cast-iron skillet, melt 4 tablespoons butter with brown sugar over low heat. Using a fork, mix together until smooth. Remove from heat.
- Place plum halves, cut-sides down, on a work surface; cut into 1/4-inch-thick slices. Transfer each slice to skillet, forming concentric circles beginning at outer edge and ending in center, overlapping slices as you go around.
- In the bowl of a stand mixer fitted with the paddle attachment, beat remaining 1 stick butter with granulated sugar on medium-high speed until light and fluffy. In a small bowl, beat egg yolks and vanilla; add to butter mixture. In another small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture; beat until just combined. Transfer batter to a wide bowl.
- In a clean mixer bowl fitted with the whisk attachment, beat egg whites on medium-high until soft peaks form, about 2 minutes. Stir one-third of whites into batter. Gently fold in remaining whites until incorporated. Pour batter over plums, spreading with an offset spatula to cover evenly.
- Bake until top is browned and springs back when lightly pressed in center, and a tester comes out clean, 50 minutes to 1 hour. Transfer skillet to a wire rack; let cool 20 minutes. Turn out cake onto a serving plate and let cool completely before serving.
More about "upside down plum cakecooks illustrated recipes"
PLUM UPSIDE DOWN CAKE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
PLUM UPSIDE-DOWN CAKE – SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
PLUM UPSIDE-DOWN CAKE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PLUM UPSIDE-DOWN CAKE | RICARDO - RICARDO CUISINE
From ricardocuisine.com
PLUM UPSIDE-DOWN CAKE (ONE BOWL) - THE BAKED COLLECTIVE
From bakedcollective.com
UPSIDE DOWN PLUM CAKECOOKS ILLUSTRATED RECIPES
From tfrecipes.com
JAMIE OLIVER PLUM UPSIDE DOWN CAKE - DELISH SIDES
From delishsides.com
UPSIDE-DOWN PLUM CAKE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
BEST UPSIDE-DOWN PLUM CAKE RECIPE - DELISH
From delish.com
UPSIDE DOWN PLUM CAKE - THE CAFé SUCRE FARINE
From thecafesucrefarine.com
PLUM UPSIDE DOWN CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RECIPE FOR PLUM UPSIDE-DOWN CAKE | PBS FOOD
From pbs.org
CARAMELIZED PLUM UPSIDE-DOWN CAKE - RYAN NORDHEIMER
From ryannordheimer.com
PLUM UPSIDE-DOWN CAKE - AN EASY DESSERT RECIPE - BOULDER LOCAVORE
From boulderlocavore.com
JAMIE OLIVER UPSIDE DOWN PLUM CAKE - JAMIE OLIVER …
From jamieoliverdishes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love