Plum 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:

• 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 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.

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.

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 CAKE "TATIN"

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
• Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
• Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
• Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

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:

• 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.

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.

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 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.

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:

• 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 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.