Elephant Heart Upside-Down Cake

By The Canadian Living Test Kitchen

34 people added this to their Recipe Box

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

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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 3/4cup cuppacked brown sugar
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
1 tsp grated gingerroot , optional1 1tsp tspgrated gingerroot, optional
6 6cups cupspitted halved plumplums, (about 2-1/2 lb/1.25 kg)
Cake:
1 cup butter , softened1 1cup cupbutter, softened
1-1/2 cups packed brown sugar 1-1/2 1-1/2cups cupspacked brown sugar
4 eggs 4 4eggeggs
2 tsp grated orange rind 2 2tsp tspgrated orange rind
1 tsp vanilla 1 1tsp tspvanilla
2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
1 tbsp baking powder 1 1tbsp tbspbaking powder
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp ground ginger 1/4 1/4tsp tspground ginger
1 cup milk 1 1cup cupmilk

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.

Source : Canadian Living Magazine: September 2007