Plum upside down cake is very yummy. It fascinates foodies with the moist and buttery base and sweet plums as a topping.
In this niche, other than plum upside, pineapple upside down cake is also popular and people yearn for it as much as their birthday cake.
Now let us see how we can execute the recipe of Plum upside down cake using a few ramekins or containers. The ramekins can be of 10-ounce sizes. Pretty plum upside-down cake celebrates the taste idea of a sweet cake base contrasted to sliced plums.
The underlying making technique works on sliced fruits such as plums, cherries, peaches, apples, pineapples with butter, and sugar at the bottom of the pan before pouring the batter on to it.
That renders a structure of baked-on topping when the cake is finally inverted to a plate. Regarding plums, there are many options. You can choose from an array of plums including Santa Rosa. Others include Blackamber, Damson, and Elephant Heart.
French prune plums are sweet when soft and known as sugar plums. The preparation time for Plum upside down cake will be around 20 minutes and cooking time lasts some 40 minutes.
• 1/2 cup stick butter softened
• 1/4 cup brown sugar, firmly packed
• 4 plums, pitted and sliced
• 5 tablespoons buttermilk and 1 teaspoon lemon juice
• 3/4 cup cake flour
• 1/4 teaspoon cinnamon
• A small teaspoon baking powder
• A pinch of baking soda
• Pinch salt
• 1/2 cup granulated sugar
• Zest of orange
• 1 egg
• vanilla extract
Preheat the oven to 340°F. Butter the interiors of the ramekins. Melt butter and brown sugar to pour into the bottom of ramekins. Take and melt 6 tablespoons of the butter in a saucepan over medium heat.
Whisk brown sugar to make it smooth. Pour this into the bottoms of the buttered ramekins, but apportion it so that the sugar butter sauce evenly goes to them. Place plum slices at the bottom of each ramekin.
Mix dry ingredients for the batter in a separate bowl. They can include cake flour, cinnamon, baking powder, baking soda, and salt.
Next is the making of the cake batter. Use a mixer to beat the remaining quarter cup butter with granulated sugar and orange zest. Add eggs and vanilla and mix hard. Intermittently, add the dry flour mixture and the buttermilk mixture also to the batter.
For baking, split the batter into the ramekins. Position the ramekins on a rimmed baking sheet and place the oven on the middle rack.
Bake at 340°F for 40 minutes. Make sure cakes groom to a level of firmness when touched. Turn the baking sheet half-way through the baking for uniform baking of the cakes.
Now move the baked cake to cool to a rack until it is normal to touch. For extracting the cake, gently run a blade knife at the ramekins’ edges before inverting onto a plate. You can now serve the yummy cake with vanilla ice cream or whipped cream. The cake is good enough to keep overnight in an airtight container.