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.  

Cranberry Upside Down Mini Cakes

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Perfect for serving after your holiday meal or bringing to a party.  The holiday season has arrived when we start seeing cranberry desserts.  They're so festive.  Serving these individually plated with a scoop of ice cream would be a lovely end to dinner.

Makes 8 mini loaves or one 9" cake

Cranberry Upside Down Mini Cakes

1 1/4 cup all purpose flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 pint fresh cranberries

1 1/2 tablespoons butter + 6 tablespoons butter, melted

1 tablespoon sugar + 1 cup sugar

1 egg

zest of 1 orange

1/2 teaspoon ground ginger 

3/4 cup milk

Heat oven to 350 degrees and grease a mini loavf pan.

In a small bowl, whisk flour, salt and baking powder together.  Set aside.  

Toss cranberries with 1 1/2 tablespoons melted butter and 1 tablespoon sugar until cranberries are covered.  Divide cranberries into the wells of a mini loaf pan.  Set aside.

In a large bowl with an electric mixer, cream remaining butter and sugar for 2 minutes.  Add egg and mix 2 minutes more.  Add orange zest, ginger, flour mixture and milk.  Mix 1 minute.  Spoon batter over cranberries.  

Bake about 30 minutes or until cakes test clean.  Remove from oven and let cool for 5 minutes. Cut of any peaks so the loaves tops are flat.  (Feel free to eat any piece you cut off.)   Run a knife around the end of each loaf and carefully invert pan to remove and 'upside down' each cake.  

 

Blood Orange Upside Down Cake

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I love an upside down cake. The pineapple type is my mom's territory so I thought I would give this citrus version a try.  

I used only 3 blood oranges because I ate some of the ones I had.  While it looks pretty (notice the ombre?)  I  think it's better if the top is covered with blood orange slices.  Just a thought.  

If you like that dark sugary, caramelized cake top like you get on a traditional upside down cake, rub 1-2 tablespoon of butter on the bottom and sides of the baking dish and sprinkle with 1-2 tablespoon of brown sugar before arranging orange slices.  

Makes one 9.5 inch cake.   

Blood Orange Upside Down Cake

4-5 blood oranges

6 tablespoons butter, soft

1 cup sugar

1 egg

1 teaspoon angostura bitters

3/4 cup milk

1 teaspoon poppy seeds

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 1/4 cup flour

Heat oven to 350 degrees.  Grease 9.5 inch round baking dish.  Set aside.  

Cut tops and bottoms from oranges, slice off peels and slice into medallions. Remove seeds. (Save peels for candying or future zesting needs.)  Arrange slices on bottom of baking dish.  Set aside.  

Mix butter and sugar until smooth.  Add egg, bitters, milk, poppy seeds, salt, baking powder and flour.  Mix until combined and pour over fruit lined baking dish.   Bake 40 minutes or until done.  

Let cake cool 5 minutes in pan.  Run a knife along the edges to loosen and carefully invert onto flat surface.