Kates Healthy Spiced Plum Upside Down Cake With Vanilla Custard Food

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

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.

PLUM UPSIDE-DOWN CAKE WITH 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 UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 375 degrees F.
• For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat 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 batter: Whisk the flour, baking powder, baking soda, cinnamon, cloves and salt 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, stirring 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 45 minutes. Let rest for 15 minutes and then invert onto a serving platter. Cool to room temperature before serving.
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PLUM UPSIDE-DOWN CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a deep 20cm springform cake tin. Combine the butter with 50g of the light brown soft sugar and spread onto the base of the lined tin. Arrange the plum wedges on top in concentric circles.
• Tip the buttermilk, vanilla, oil, remaining sugar and eggs into a large bowl and beat for 1-2 mins using a fork or whisk to break up the eggs. Tip in the flour and bicarbonate of soda and mix until you have a smooth batter. Carefully pour this on top of the plums, then put in the oven for 45 mins to 1 hr until a skewer comes out clean. Leave to cool in the tin completely, then remove from the tin and invert onto a board or serving plate.

PLUM UPSIDE-DOWN CAKE

Steps:

• Place 3 tablespoons butter in a 9x9 baking pan. Put in the oven at 350 degrees until butter is just melted.
• Remove from oven and stir in brown sugar and water until combined. Spread to an even layer in the pan.
• Arrange plum slices on top of the sugar mixture in the pan.
• In a large bowl mix flour, pecans, sugar, baking powder, and salt.
• Add milk, 5 tablespoons butter, eggs and vanilla. Beat with a mixer on low speed until combined. Beat on medium for 1 minute.
• Stir in orange peel.
• Spoon batter over top of plums in pan.
• Bake at 350 for 40-45 minutes, until toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for 5 minutes.
• Loosen sides of cake from pan and invert onto a serving plate. Serve warm.

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Pour melted butter into 13x9 pan.
• Sprinkle toasted walnuts and brown sugar evenly in pan.
• Cut plums in half and remove pits, cut each half into 4 pieces and arrange over walnuts, overlapping pieces.
• Prepare cake mix as directed on package, adding vanilla and almond extracts.
• Pour batter over plums.
• Bake at 350 degrees Fahrenheit for 40-55 minutes or until toothpick inserted in center of cake comes out clean.
• Remove from oven and immediately loosen edges of cake with a knife.
• Invert cake onto a serving plate.
• Drizzle cake with any remaining brown sugar from cake pan.

UPSIDE DOWN PLUM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Pour the melted butter into a 10" springform cake pan.
• Swirl the butter around to totally cover the inside surfaces of the pan.
• Sprinkle the brown sugar on top.
• Arrange the plum wedges in a single layer and drizzle with the lime juice.
• Set aside.
• Sift together the all-purpose flour, baking soda, baking powder, salt, nutmeg and cinnamon for the batter and set aside.
• Cream together the butter and sugar until light and fluffy.
• Add the eggs and beat until smooth.
• Alternating, add a third of the dry ingredients and a third of the milk to the creamed butter mixture until both are used up.
• Beat in between additions.
• Scrape down the side and beat for 1 minute.
• Pour the batter over the plum wedges in the cake pan.
• Bake for about 1 hour.
• The cake is done when a toothpick inserted in the centre comes out clean.
• Leave the cake in the pan and cool on a wire rack for 30 minutes.
• Invert onto a plate and serve.

TIRAMISU WITH THREE LAYERED SPONGECAKE (VANILLA CUSTARD W/CAKE)

Steps:

• Preheat oven to 375°F.
• Lightly butter 8 or 9 inch springform pan.
• Line bottom pan with wax paper(lightly buttered and floured) cut to fit.
• In a bowl, beat the egg whites with the salt until they form soft peaks, and gradually beat in the sugar.
• Beat until whites are just stiff, no longer.
• In another bowl, whisk the egg yolks and vanilla until blended.
• Fold in about 1/4 of the beaten whites.
• Pour the egg yolk mixture into the beaten whites.
• Sprinkle the sifted flour and cornstarch through a strainer over the egg whites.
• Fold together thoroughly, without over mixing.
• Spread the batter in the prepared pan, tilting gently so the batter spreads to the edges.
• Bake until the edges are set and the cake is golden, about 25-30 minutes.
• Cool the cake in the pan for a few minutes and invert the cake onto a wire rack, peeling carefully the paper.
• Let cool completely on rack.
• Wash your pan since you will be using it again.
• Custard:.
• In a saucepan over medium heat, scald all but two tablespoons of the milk with the sugar, stirring until sugar dissolves.
• In a bowl, beat the egg yolks with the reserved cold milk and the flour.
• Gradually pour about 1/2 of the hot milk into the yolk mixture and whisk constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a boil.
• Boil (keep stirring) for 2 minutes.
• Remove from heat and strain the custard (if necessary) into a clean bowl.
• Whisk in the butter, rum or cognac, and vanilla.
• Cover with wax paper or plastic wrap pressed directly on the surface to prevent a "skin" from forming.
• Refrigerate until cold, at least 2 hours.
• In a bowl, lighten the mascarpone by folding it over itself a few times with a rubber spatula and mashing gently, if necessary.
• Cover and chill until you are ready to assemble the cake.
• Assembling the cake:.
• With a serrated knife, cut the cake horizontally into 3 equal layers.
• Place the bottom layer in the springform pan.
• Drizzle and brush it with part of the espresso, soaking it generously.
• Gently top the cake with 1/3 of the custard.
• Repeat with another layer of cake, more espresso, and more custard.
• For the top layer, moisten the cut surface of the cake with espresso and invert it, browned side up in pan.
• Gently spread with the remaining custard, smoothing the surface.
• Sift some of the cocoa in an even layer over the top of the cake.
• Refrigerate for at least one hour so the cake will be well chilled and the layers will set.
• Sprinkle a little more cocoa over the top before serving in wedges.