Plum Upside-Down Cake: Honoring The Fruit of the Season!

Plum Upside-Down Cake: Honoring The Fruit of the Season!

Plum Upside-Down Cake: Honoring The Fruit of the Season!

 

So, if a pineapple upside down cake is deliciously fruity, wouldn’t it seem that other fruit should work just as well, particularly if said fruit is ripe and at the peak of freshness? Well, surprise! They do work equally as well, actually. I’ve tried peach, plum, and even banana, and they’re all delectable!

Plums are glorious this time of year. They’re large, sweet, juicy, and full of flavor, especially when compared to the small, sour, mealy ones we’re stuck with in the winter.

Therefore, this dessert is being brought to you just in time to honor the late summer plum.

And I say, carpe diem.

The dish begins by creating a butter and brown sugar caramel sauce and pouring it in your baking dish. So, right from the get go, you know it’s going to be good.

Then you’re going to layer plump plum slices in concentric circles as the recipes suggests, or in the pattern of your choosing. Only, don’t try to create a pseudo-intellectual plum tessellation creation. This not about you showing off, but about showing off the plums. Geez!

A simple cake batter is poured on top of the fruit, and in no time, you have a delicious, fruity dessert you’ll be plum crazy about.

Add some homemade whipped cream and it’s fresh and fruity, creamy and dreamy, rootie and tootie. (Hey, I felt it, so I went with it. Sometimes you just have to let these things flow organically.)

I made this particular cake to honor my hubby of 28 excruciatingly long super short years, Jamin, who just had a birthday, and is the apple of my eye.

Hmm, maybe I should have gone with an apple turnover instead . . .

Here’s how the plum creation is born.

 

Recipe courtesy of: Epicurious.com

Serves: 8

Ingredients:

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup packed golden brown sugar
  • 1 tablespoon honey
  • 6 large plums, 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

 

Directions:

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.

Always the rebel, I went with a rectangular pan and absolutely no concentric circles. And guess what? It turned out just swell.

 

Plum Upside-down Cake: Creating the Base, or, er, top?

 

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.

 

Plum Upside-down Cake: Right-side Up

 

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.

Such deliciousness!

 

Plum Upside-down Cake: Fruity deliciousness

 

And, if, unlike me, you follow the rules, your cake could look as pretty as this one!

 

Plum Upside-down Cake: Someone else's perfect pattern. Show off!

 

Oh, and here’s my beautiful friend Sarah’s equally beautiful take on this cake after having read this post. Anyone else care to share?:

 

IMG_3370

 

Here’s the printable version:

 

Plum Upside-down Cake

Serves 8
Prep time 30 minutes
Cook time 1 hour, 5 minutes
Total time 1 hour, 35 minutes
Deliciously fruity plum upside-down cake that has a lovely crumb. Top it with whipped cream, and it's a wonderful late summer treat!

Ingredients

  • 12 tablespoons unsalted butter
  • 1 cup packed golden brown sugar
  • 1 tablespoon honey
  • 6 Large plums (halved, pitted, each half cut into 6 wedges)
  • 1 1/2 cup 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

Directions

Step 1
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.
Step 2
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.
Step 3
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.

 

 

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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