Elephant Heart Upside-Down Cake
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Elephant Heart Upside-Down CakePluots, a plum-apricot hybrid, are increasingly available in various colours and sizes. Look for this speckled fruit, often called amusing names such as Dinosaur Egg and Elephant Heart. If plums are large, cut them into quarters.based on3 ratings.
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 498498 cal |
| pro | 6 g6g pro |
| total fat | 22 g22g total fat |
| sat. fat | 13 g13g sat. fat |
| carb | 72 g72g carb |
| fibre | 2 g2g fibre |
| chol | 124 mg124mg chol |
| sodium | 355 mg355mg sodium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 1818 iron |
| vit A | 2828 vit A |
| vit C | 1010 vit C |
| folate | 2020 folate |
Pluots, a plum-apricot hybrid, are increasingly available in various colours and sizes. Look for this speckled fruit, often called amusing names such as Dinosaur Egg and Elephant Heart. If plums are large, cut them into quarters.
Ingredients
- 3/4 cup packed brown sugar 3/4 cup packed brown sugar
- 1/4 cup butter , melted1/4 cup butter, melted
- 1 tsp grated gingerroot , optional1 tsp grated gingerroot, optional
- 6 cups pitted halved plums , (about 2-1/2 lb/1.25 kg)6 cups pitted halved plums, (about 2-1/2 lb/1.25 kg)
- Cake:
- 1 cup butter , softened1 cup butter, softened
- 1-1/2 cups packed brown sugar 1-1/2 cups packed brown sugar
- 4 eggs 4 eggs
- 2 tsp grated orange rind 2 tsp grated orange rind
- 1 tsp vanilla 1 tsp vanilla
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 1 tbsp baking powder 1 tbsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp ground ginger 1/4 tsp ground ginger
- 1 cup milk 1 cup milk
Preparation
In 9-inch (23 cm) cast-iron skillet, melt brown sugar with butter over medium-high heat until dissolved, about 2 minutes. Add grated ginger (if using); bring to boil and boil for 1 minute. Let cool until slightly congealed, about 5 minutes. Decoratively arrange pluots, cut side down, in syrup. Set aside.
Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
In separate bowl, whisk together flour, baking powder, salt and ginger. Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape over pluots, spreading evenly.
Bake in centre of 350°F (180°C) oven for about 1 hour and 15 minutes or until golden and cake tester inserted in centre of cake comes out clean. Let cool on rack for 10 minutes. Run knife around edge; invert onto cake plate. Scrape any remaining syrup over plums. Serve warm or at room temperature, cutting with serrated knife.
Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
In separate bowl, whisk together flour, baking powder, salt and ginger. Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape over pluots, spreading evenly.
Bake in centre of 350°F (180°C) oven for about 1 hour and 15 minutes or until golden and cake tester inserted in centre of cake comes out clean. Let cool on rack for 10 minutes. Run knife around edge; invert onto cake plate. Scrape any remaining syrup over plums. Serve warm or at room temperature, cutting with serrated knife.
Source : Canadian Living Magazine: September 2007
- Keywords : Bake; Dessert; Plums; 500 calories;
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