Upside Down Plum Cakecooks Illustrated Recipes

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.

UPSIDE-DOWN PLUM CAKE(COOK'S ILLUSTRATED)

Steps:

• For topping: Grease the bottom and sides of a 9-inch square or round, 3-inch deep cake pan. Melt butter in medium saucepan over medium heat; add brown sugar and cook, stirring occasionally, until the mixture is foamy and pale, 3 to 4 minutes. Pour mixture into prepared pan; distribute evenly. Arrange the fruit over topping; set aside.
• For cake: Adjust oven rack to the lower-middle position and heat the oven to 350 degrees. Whisk the flour, cornmeal, baking powder, and salt together in a medium bowl; set aside. Cream the butter in the bowl of a standing mixer at medium speed. Gradually add one cup of the sugar; continue beating until light and fluffy, about 2 minutes. Beat in the yolks and vanilla. Reduce speed to low and add the dry ingredients and milk, alternately in 3 or 4 batches, until the batter is smooth.
• Using an electric mixer, beat the egg whites in the large bowl at low speed until frothy. Increase speed to medium-high; beat to soft peaks. Gradually add remaining two tablespoons of sugar; continue to beat into stiff peaks. Gently fold a quarter of the egg whites into the flour mixture. To soften the batter. Then ass remaining egg whites and fold in to just combined. Pour batter into pan and spread evenly on top of the fruit. Bake until top of the cake is golden and a toothpick comes out clean, 60 to 65 minutes.
• Rest cake on wire rack for two minutes. Slide a pairing knife around the edge of the cake to loosen it from the pan. Place a serving platter over the pan and hold tightly. Invert the cake onto the platter. Carefully remove the cake pan. If any fruit sticks to pan or falls off cake, carefully reposition.

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.