Plum Upside Down Cake

This cake is incredibly easy.  The hardest part is deciding how to layer the plum slices.   I whipped this up in between an afternoon at the beach and a backyard dinner.  (A quick one!)  It's really the perfect balance of fresh summer fruit and sweet cake.  Feel free to substitute peaches or nectarines for the plums. 

Makes 1 cake. 

Plum Upside Down Cake

2 tablespoons butter, room temp

about 1/3 cup light brown sugar

2-3 ripe plums,pitted, thinly sliced

1 2/3 cup cake flour

1/2 teaspoon salt

1 teaspoon baking powder

1/3 cup butter, room temp

1 cup sugar

1 egg

1 teaspoon vanilla extract

3/4 cup milk

Heat oven to 350 degrees.  Grease the inside of a 9 inch cake pan with the 2 tablespoons of butter. Make sure to get the sides and corners.  Sprinkle with the brown sugar.  Be very liberal with the butter and sugar.  Arrange fruit slices on along base of pan, extend to sides if you like. Set aside.

In a mixing bowl, whisk flour, salt and baking powder together.  Set aside.  In another bowl, whisk butter and sugar until light.  Beat in egg and vanilla.  Add the dry ingredients in two or three batches, alternating with the milk, until batter is smooth but not over mixed.  

Pour into prepared cake pan, over fruit.  Gently smooth top if needed. Bake 40-45 minutes or until fully baked.  Remove from oven and let cool in pan 5 minutes.  Run knife along edges to loosen.  Invert cake onto plate and serve.  

Plum + Flax Fruit Roll ups

Once i've made a batch, I carry these and roasted nuts with me everywhere as an emergency snack.  

It's best if your plums are ripe.  The riper the fruit, the sweeter the fruit roll up will be.  Ginger is optional, it adds a little zip and spiciness.   (if you're curious, the lighter colored pieces in the photo were not cooked first and the darker ones were, following the posted instructions.  Just a little recipe test.)

Makes 1 18 x 13 inch half sheet pan.  

Plum + Flax Fruit Rollups

1 teaspoon whole flax seeds

6 ripe plums. pits removed, coarsely chopped

1 teaspoon grated ginger (optional)

Preheat oven to 175 degrees.    Prepare a 18" x 13" sheet pan with a silpat or parchment paper.  If using the parchment paper, cut it so it fits the base of the pan without over hang.  

Grind flax seeds in spice or coffee grinder.  Set aside. 

Place chopped plums in pot, over medium-low heat.  Cook, stirring occasionally, for 15 minutes or until plums begin to break down and become soft.  Transfer to a blender with ground flax seeds and ginger.  Blend until very smooth. 

Pour puree onto prepared pan.  Smear it out to the edge of the parchment or silpat with a flat sided spatula to even thickness.  (The evenness is important so it all cooks right so take your time with this part.)  

Transfer to oven and bake 4 to 5 hours until dry to the touch and not mushy.  Remove from oven.  Rotate pan occasionally.  Let cool and set.  If you used parchment paper, cut into strips.  If a silpat was used, carefully peel whole fruit leather off silpat and place on a piece of parchment paper or waxed paper.  Cut into strips.  

Store in airtight container.