Monday, September 6, 2010

Plum Upside Down Cake

Super Yummies for my patient friend who requested  this recipe, and also for all of the rest of you too!

This is a fabulous way to use some of those great summer plums and make a unique and irresistible dessert!

Prep time: 15 mins       Total time: 1 1/4 hours.

What you will need:

12 Tablespoons butter (don't cheat yourself and use margarine!)
1/2 Cup brown sugar (1/4 Cup if you are using the Splenda brown sugar mix like I do)
4 medium plums skinned, pitted and thinly sliced
1 Cup Sugar
1 Tablespoon lemon zest, grated (when I am lazy I use a squirt of lemon juice for a similar taste)
1 egg
1 1/4 Cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 buttermilk (milk works in a pinch but buttermilk is better)

What you will need to do:

Preheat oven to 350 F

Heat a pan of water to a slow boil. Drop in plums and boil 1-2 minutes. The transfer the plums directly to a bowl of ice water. Let sit 2-3 mins. The skins will slip right off and this will make it simple to pit and slice the fruit. Slice fruit and set aside.

Place 6 Tablespoons of melted butter in 9x9 cake pan, add brown sugar and spread evenly on the bottom.

Arrange plums in the pan overlapping. For a special yummy sprinkle 1 Cup of fresh blueberries over the plums.

In a large bowl, cream the remaining butter with the sugar and the lemon zest (or juice if you are being lazy like me), add egg and beat until combined.

In a medium bowl, whisk together the flour, baking powder and salt.

Add flour mixture to butter mixture in three batches, alternating with the milk.

Mix well.

Spoon the batter into the cake pan over the fruit mixture.

Bake at 350 F for 50-60 minutes until the top is golden brown and a tooth pick comes out of the center clean.

Let cool 5-10 minutes, then turn over onto a serving plate.


This is one of my favorite summertime treats, I hope your family enjoys it as much as mine does!