We picked a big bunch of beautiful blue plums last week and have enjoyed them all week. I still have about a dozen left, and before they are gone, must bake something with them. They render a pretty pink juice when cooked, and when mingled with a little brown sugar and butter, they make a fantastic topping if an upside-down cake is the plan. I think I will use the little prep bowls for my project and go “mini”. See peach and fig cake recipes for a similar treat. This is how we do it....
½ stick butter – melted
9 teaspoons brown sugar
1/3 cup coarsely chopped walnuts – more or less
10 or so fresh plums – I used blue, not sure what the variety is
1 package white cake mix - I used Betty Crocker Super Moist
4 ounces cream cheese, softened
¼ cup Rum – I used gold rum
1 tsp. vanilla
2 Tablespoons canola oil
½ teaspoon nutmeg
First, rinse each plum under warm water and set on a paper towel covered wire rack to drain and dry.
Now, pre-heat oven to 350 degrees F.
Then, butter 9 oven proof prep bowls or whatever you could bake a mini cake with from top to bottom.
Next, using a mandoline slicer, slice plums very thin.
Then, overlapping them, line each prep bowl with the thin slices of plum.
Next, drop ½ teaspoon of butter in the middle of each bowl.
Top the butter with one teaspoon of brown sugar.
Then, top the brown sugar with a teaspoon of chopped walnuts.
Now, to a large bowl, add the cream cheese and whip until smooth.
Then, add the eggs, rum, vanilla, oil and nutmeg. Blend on medium-high until frothy.
Now, top the liquid mixture with the cake mix. Beat at medium-high until smooth. Scrape sides and mix for another few seconds.
Okay, to the plum lined bowl, add the batter with a large size scoop.
Place bowls on top of a cookie tin and place in the oven. Bake for about 25-30 minutes or until wooden pick inserted in centers comes out clean.
If the cakes look like they are getting too brown on top cover with foil and continue to bake.
When done, place each bowl on wire rack to cool for about 5 minutes – then turn out each bowl over a plate or platter large enough to accommodate 9 cakes.
The juice from the plums and the butter will have pooled in the bottom of the bowls with the brown sugar and walnuts. You should have a nice upside-down topping when the cakes release from the bowls. You should see some of the syrup run down each cake.
Serve warm. If you plan to serve the next day, leave the cakes in the bowls and warm them when ready – then turn them out and serve warm.
Inspiration for this recipe comes from a Pampered Chef Cookbook : " Simply Sweet"
The Pampered Chef published recipe is “Praline-Peach Upside-Down Cakes”.
I tweaked the recipe with the addition of canola oil for moisture, and an additional egg, rum and nutmeg.