Upside Down Plum Cake
Coooking Temperature: 350 °F / 180 °C / Gas Mark 4
Calories: 20
Adjust Servings Here: 8 servings
Description
This Upside Down Plum Cake is a delectable dessert that combines the sweet and tart flavors of ripe plums with a moist and tender cake base. The caramelized brown and white sugar, along with the buttery richness, create a luscious topping that complements the fresh plums perfectly. With its stunning presentation and irresistible taste, this cake is sure to impress at any gathering or as a delightful treat for yourself.
Ingredients
Fruit Base
- 6 - 8 (13.97 oz) Plums medium-sized fresh
- 2 tbsp (25 g) Brown sugar
- 2 tbsp (25 g) White sugar
- 4 tbsp (60 g) Unsalted butter soft
Cake Batter
- ¼ cup (60 ml) Unsalted butter soft
- ¼ cup (60 ml) Oil
- ¾ cup (50 g) Granulated sugar white or brown
- 2 large Eggs
- 1 tsp Vanilla extract
- 2 cup (250 g) All purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup (120 ml) Sour cream or yogurt
Instructions
- Oven: Preheat oven at 350 °F / 180 °C / Gas Mark 4
- Prep the plums: Use a sharp utility knife and split the plum in half, remove the seed, and cut each half into 4 to 6 slices.6 - 8 Plums
- Base: Place the soft butter and both sugars in the baking pan - combine well. Spread evenly on the bottom of a 9-inch square or round pan to create a layer of butter and sugar. Arrange the slices of plums over the mixture. Place the cake batter in the fridge for 5 minutes while you prepare the cake.2 tbsp Brown sugar, 2 tbsp White sugar, 4 tbsp Unsalted butter
- Dry ingredients: In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.2 cup All purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Wet ingredients: In a bowl of a stand mixer with the paddle attachment, cream together the butter, oil, and sugar until light and airy. Then, add the eggs, one at a time, to the batter, ensuring each is well combined into the batter.¼ cup Unsalted butter, ¼ cup Oil, ¾ cup Granulated sugar, 2 large Eggs, 1 tsp Vanilla extract
- Dry to wet: Next, add the flour mixture and sour cream in three batches. Combine well, but do not overmix.½ cup Sour cream
- Pan: Carefully, pour the batter into the prepared baking pan over the plums, spreading with an offset spatula towards the edges. Tap the pan to help the batter sink into the plums.
- Bake for 35 to 45 minutes or until a skewer inserted in the center comes out clean. When baking, the fruit will soften considerably. Cool in the pan for 5 to 7 minutes.
- Invert the cake: Place a plate or serving platter on top of the cake pan. Carefully hold the pan and plate steady while you flip the cake pan over. (This must be done correctly, carefully, and quickly by an adult only).
- Rest: Once inverted, let the cake cool completely. This cake can be served warm or at room temperature on its own.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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