KATE'S HEALTHY SPICED PLUM UPSIDE DOWN CAKE WITH VANILLA CUSTARD
Cinnamon, nutmeg, and orange zest enhance the flavor of plums. Applesauce is used in the cake batter instead of butter to counteract the use of butter in the Caramelized Plum Topping. Vanilla Custard adds a cool, creamy contrast to the warm Spiced Cake. This is not a super sweet dessert. Just sugary enough to satisfy your sweet tooth.
Provided by Garden Gate Kate
Categories Dessert
Time 1h20m
Yield 1 Spiced Plum Upside Down Cake, 16 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 257.6, Fat 11.2, SaturatedFat 5.4, Cholesterol 86.9, Sodium 222.9, Carbohydrate 33.6, Fiber 1.6, Sugar 16.6, Protein 6.4
SPICED PLUM UPSIDE-DOWN CAKE
An easy-to-make spiced cake with a caramel glazed fruit top.
Provided by Food Network Kitchen
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
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
Make and share this Plum Upside-Down Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 466.8, Fat 19.2, SaturatedFat 8.8, Cholesterol 81.3, Sodium 347.8, Carbohydrate 69.5, Fiber 2.3, Sugar 44.9, Protein 6.6
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
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
UPSIDE DOWN PLUM CAKE
The caramel from the butter and sugar and the juice from the plums goes right through the cake when inverted, making it even more delicious!
Provided by Irmgard
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 304.5, Fat 13.5, SaturatedFat 8.1, Cholesterol 75.4, Sodium 276.9, Carbohydrate 42.7, Fiber 1, Sugar 25.4, Protein 4.3
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