Upside-down Plum Cake


  Summer time is plum time Since they are a favorite of ours, I try to use them often. This cake is a good way to use plums. Any of the plums work, red or purple or black. I had red plums left from a jam making session so made this cake for dessert. It is not a coffee cake rather an upside down cake. The cake part is easy to make, the plums take a little longer to fix. You need to be sure to cook the cooking liquid to a jelly like consistency. The cardamom goes well with plums. However, if you do not have it, nutmeg or mace works. Cinnamon is a little strong for plums in this recipe. 
  Also the amaretto is almond flavored, so you can use that instead of the liqueur called for in the recipe.  I would add about ½ teaspoon of almond flavoring and enough water to make one tablespoon of liquid.
  We all thought that this would be good with any stone fruit, such as peaches or apricots.
Plum Upside-Down Cake
Yield: 8 servings (serving size: 1 wedge)
Ingredients
2 teaspoons butter
6 large red plums, pitted and quartered (about 1 pound)
1 1/4 cups sugar, divided
1/4 teaspoon ground cardamom
Dash of salt
Cooking spray 
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
2 large eggs
3/4 cup buttermilk (or ¾ tablespoon lemon juice and milk to make ¾ cup)
1 tablespoon amaretto (almond-flavored liqueur)
Preparation
Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add plums, and cook 3 minutes. Add 1/2 cup sugar, cardamom, and dash of salt. Cook 10 minutes or until plums are tender, stirring frequently. Remove plums from pan using a slotted spoon. Bring cooking liquid to a boil. Cook 5 minutes or until liquid is very thick (consistency of jam).
While the cooking liquid reduces, arrange plums in bottom of a 9-inch round cake pan coated with cooking spray. Pour reduced cooking liquid over plums. Let cool.
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt, stirring well with a whisk. Beat 1/4 cup butter and remaining 3/4 cup sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Beat in amaretto.
Pour batter over plums, spreading batter evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes. Run a knife around outside edge. Place a plate upside down on top of cake. Invert cake onto plate; cool.


Have a safe, happy 4th of July!

1 comment:

  1. Such a classic recipe! My grandmother used to make something similar to this, as well as a strawberry rhubarb upside down cake. Good call on keeping away from cinnamon, though it sounds like a good idea, it would definitely be too overpowering.

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