Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Tuesday, October 11, 2011

Plum Upside-Down Cake




This week our Bountiful Basket included 6 or 8 gorgeous plums.  We enjoyed a couple of them just out of the fruit bowl, but their firmness and uniformity really called out for a more dramatic fate.   Thus, the luscious Plum Cake baked today.   The inspiration for this recipe is taken from a Pampered Chef cookbook titled “Simply Sweet”.   This book is filled with over 50 fabulous recipes, so I’m sure we will be trying more of them.   I tweaked this recipe a bit and made two round cakes.   Give this one a try and let me know your thoughts….


Note:    If you divide the batter between two rounds the cake will be less the star and the plums will be move prevalent with each bite.   If you want a deeper cake use one pan.   Either method is good.


Ingredients:

4 – 6 nice size Plums  (any color or type)
4 Tablespoons butter ( ½ stick)
½  cup packed brown sugar
1  teaspoon cinnamon
¼  teaspoon allspice
        ~~~~~~~~~~~~
2 Cups all-purpose flour
1 Tablespoon Cinnamon
1  teaspoon Nutmeg
1  teaspoon baking powder
3/4  teaspoon salt
1  stick butter  (softened)
1/2  cup granulated sugar
1/2  cup brown sugar
3 eggs
1 teaspoon vanilla
1/4 cup milk


Directions:

First prep the plums.   Rinse and then pat dry with a paper towel.    Then, using an apple corer/slicer, slice the apples.    Place the plum slices in a bowl and cover with plastic wrap.   Set aside.


 
Pre-heat the oven to 350 degrees F.

In a medium size saucepan combine the butter, brown sugar, cinnamon and allspice.   Stir constantly until mixture is bubbly.    Remove from heat and pour into pan - or pans.   Then, arrange the plums across the top of the melted sugar mixture.




Next, to a medium size mixing bowl add the flour, cinnamon, nutmeg, baking powder and salt.   Dry whisk to combine.   Set aside.


Then, to a larger size mixing bowl add the butter and sugars and mix on medium-high with an electric mixer until creamed.  Then add the eggs, milk and vanilla and mix on high speed until light and fluffy.


Then, add the flour in three increments.   Mix each addition on low speed until well incorporated.   Then scrape the sides and lift the bottom.   The batter should be very smooth.


 Carefully, pour batter over plums, spreading evenly with the back of a spoon.



Bake 30 - 35 minutes or until center of cake springs back when lightly pressed.

Remove from oven and cool on a wire rack for 5 minutes.  


Then, carefully invert cake onto cake plate and cool 10 minutes.   Serve warm.


Enjoy !! 

Here is a link for the cookbook:   Simply Sweet

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