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.
EASY PLUM UPSIDE-DOWN CAKE
In this version of the classic upside-down cake, the plum slices replace traditional pineapple and are arranged decoratively like rooftop shingles, completely covering the bottom of the pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 11
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.
LEMON UPSIDE-DOWN CAKE
Provided by Michael Symon : Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
- Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
- After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
- Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
- Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
- Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
- (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)
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
This is a slightly altered version of a recipe I got from a fitness magazine. It is a dense cake, very different and yummy! Using the light ingredients I specified, it's relatively guilt-free.
Provided by AmbyDawn
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 165, Fat 8, SaturatedFat 4.8, Cholesterol 45.5, Sodium 107.5, Carbohydrate 20.8, Fiber 0.7, Sugar 8.4, Protein 2.6
PLUM UPSIDE-DOWN CAKE
I love messing around with cake mix recipes and I love any kind of plums. I guess you could make this with a large can of plums, well drained, but I haven't tried this yet, but......
Provided by mandabears
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 277.3, Fat 16.4, SaturatedFat 7.7, Cholesterol 30.5, Sodium 92.7, Carbohydrate 32.8, Fiber 1.1, Sugar 31.1, Protein 1.5
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 BLUEBERRY UPSIDE DOWN CAKE
This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!
Provided by BLONDINI2
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
- In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 35.9 g, Cholesterol 17 mg, Fat 8.8 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 196.4 mg, Sugar 25.1 g
PLUM UPSIDE-DOWN CAKE
Enjoy our plum upside-down cake as a lovely treat with a cup of tea, or as a wonderful pudding served with a spoonful of custard or drizzle of double cream
Provided by Samuel Goldsmith
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 8-10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 459 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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