Plum Delicious Upside Down Cake Food

UPSIDE-DOWN PLUM CAKE

Steps:

• Preheat oven to 180oC.
• Put half of the butter, half of the caster sugar and 1 tablespoon of honey in a heavy-based saucepan over low heat and stir until it makes a smooth sauce.
• Pour mixture into a (23 round) cake tin.
• Arrange plum halves (cut side down) closely fitting in the sauce mixture.
• Beat the remaining butter with the remaining caster sugar until pale and creamy in consistency.
• Add eggs one at a time and whisk in the vanilla sugar/powder.
• Add flour and milk alternatively to mixture.
• Spoon over plum halves.
• Bake for 1 hour or until cake mixture is cooked through (test with a skewer).
• Rest on a rack and let cool in tin for 30 minute.
• Place serving plate on top of tin and invert cake. Leave for 5 min and slowly remove tin.

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:

• Heat oven to 350 F.
• Coat bottom of 9-inch round cake pan with melted butter and top evenly with brown sugar.
• Arrange slices of plum to cover pan, very slightly overlapping.
• Sift together dry ingredients.
• Beat together"wet" ingredients in large bowl.
• Gradually beat together wet and dry ingredients until smooth.
• Pour mixture over plums.
• bake for 35 minutes, or until inserted toothpick comes out clean.
• Cool for 5 minutes, then invert onto plate to serve.

PLUM DELICIOUS UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Put the butter in a 13x9 baking dish (I use a glass casserole dish) and let the butter melt in the oven while it's preheating.
• Sprinkle the brown sugar evenly over the melted butter.
• Arrange plum slices over brown sugar.
• Sprinkle with blueberries.
• Sift together the dry ingredients. Add lemon zest.
• Beat together wet ingredients; eggs, vanilla, buttermilk.
• Make a well in the dry ingredients.
• Dump in the wet mixture.
• Mix just until moistened.
• Pour batter over the plums and blueberries.
• Bake for 30 minutes; test with a toothpick.
• When done, cool for about 8 minutes.
• Now, carefully, invert onto a 13x9 serving plate if you have one or into another 13x9 casserole dish (which is what I do) so that the bottom is now on top.
• See how pretty this is?

SPICED PLUM ALMOND UPSIDE-DOWN CAKE

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

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.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

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.

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Melt 1/4 cup of the butter in small saucepan on medium heat. Add 1/4 cup of the sugar; cook 1 min. or until sugar is completely dissolved, stirring occasionally. Pour into 9-inch round cake pan. Top with the plums; sprinkle with almonds. Set aside.
• Beat remaining 1/2 cup butter and remaining 3/4 cup sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in extract. Add flour and baking powder; beat just until blended. Gently spread over plums.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely before cutting into 12 slices to serve.

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.

PLUM AND RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375 degrees. Butter a round 8 1/2-inch by 2 1/2-inch springform pan; line with parchment paper. Melt 2 tablespoons butter; pour into pan. Using a sieve, sprinkle light-brown sugar evenly over the melted butter. Arrange plum halves cut side down on top of the brown sugar, squeezing in as many plums as possible to allow for shrinkage during baking. Fill in the gaps with raspberries; set aside.
• Sift together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg; set aside. In an electric mixer fitted with the paddle attachment, cream the remaining 8 tablespoons butter and the sugar until light. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and beat until combined. Beat in the sour cream. Beat in the remaining flour mixture.
• Spoon cake batter on top of plums and raspberries, spreading evenly with a small spatula. Place the pan on a rimmed baking sheet to catch any juices; transfer to the oven, and bake until a cake tester inserted into the cake comes out clean, 60 to 70 minutes. Transfer to a wire rack to cool, about 1 hour. Run a knife around edge of pan to loosen cake. Remove ring; invert onto a serving plate. Serve slightly warm or at room temperature.

UPSIDE DOWN PLUM CAKE

Steps:

• Place 1 tablespoon butter in a 9-in. round baking pan. Put pan in a preheated 350° oven to melt. Remove from oven and sprinkle with 1/3 cup sugar Arrange plum slices in a circular pattern over sugar. Bake for 10 minutes. Meanwhile, cream the remaining butter with remaining sugar; beat in the egg. Combine flour, salt and baking powder. Add to the creamed mixture alternately with milk and vanilla, beating until smooth. Spread evenly over plums. Bake for 30 minutes or until cake tests done. Remove from the oven and immediately invert onto a large serving platter. Serve warm.

EASY PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Place 4 tablespoons butter in an 8-inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle brown sugar evenly over butter. Arrange the plum slices like rooftop shingles. Start at one end of the pan, then stagger and overlap the slices so the bottom of the pan is covered.
• In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.
• In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in 3 batches, alternating with the milk and starting and ending with the flour.
• Pour batter into cake pan, and spread evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Let cool 10 minutes, then invert cake onto wire rack to cool again slightly before serving.

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 oven to 350 degrees. Heavily butter a 10-inch pie pan.
• Arrange the plums cut side down in the pie pan. A few of them, quartered, can be used to fill any gaps.
• Mix a cup of the sugar with the water in a shallow saucepan or a skillet, preferably nonstick. Cook without stirring over medium-high heat until the sugar starts to turn amber around the edges. Gently swirl the pan so the sugar cooks evenly and continue cooking until the mixture is uniformly amber colored. Immediately pour this caramel over the plums in the pan. Scatter the walnuts over the caramel.
• Cream the remaining butter and the remaining sugar together. Add the eggs, one at a time, beating well after each addition. Mix the flour, cinnamon and baking powder together and fold it into the batter. Add the vanilla. Spread the batter over the plums.
• Place in the oven and bake about 30 minutes, until the cake is golden brown. Remove from the oven and allow to cool at least an hour before unmolding. As the cake is best if it has not been refrigerated, it can be left in the pan until shortly before serving time.
• Unmold the cake onto a serving dish. If any of the fruit clings to the pan, lift it off and place it back on the cake.
• Serve cake with ice cream or whipped cream.

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees. Place 3 tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes. Sprinkle melted butter with 1/2 cup brown sugar. Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan. Set aside.
• In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup sugar, and egg. Beat in sour cream until blended. Set aside.
• In a medium bowl, mix together flour, baking soda, salt, pumpkin-pie spice, and walnuts. Stir flour mixture into sour-cream mixture until just combined (batter will be thick).
• Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan; invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.

PLUM UPSIDE-DOWN CAKE

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.

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.