Plum Upside-Down Cake
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This recipe makes 9 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 437 |
| pro | 6 g |
| total fat | 20 g |
| sat. fat | 12 g |
| carb | 60 g |
| fibre | 2 g |
| chol | 110 mg |
| sodium | 234 mg |
| potassium | 256 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 13 |
| vit A | 19 |
| vit C | 5 |
| folate | 20 |
Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.
Ingredients
- 12 oz large firm ripe prunes or purple plums, (3 to 6 plums)
- 1/2 cup packed brown sugar
- 3 tbsp butter, melted
- Cake:
- 2/3 cup butter, softened
- 1 cup packed brown sugar
- 3 eggs
- 1 tsp grated orange rind
- 1 tsp vanilla
- 1-1/4 cups all-purpose flour
- 1/2 cup spelt flour
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 2/3 cup milk
Preparation
Halve and pit plums. Cut each into 6 wedges; set aside. In bowl, whisk sugar with butter until combined. Spread in greased 8-inch (2 L) square metal cake pan; decoratively cover with plums.
Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in orange rind and vanilla.
In separate bowl, whisk together all-purpose and spelt flours, baking powder, cinnamon, nutmeg and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over plums, smoothing top.
Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes.
Run knife around edges of cake; invert onto plate. Scrape any remaining syrupy base over plums. Serve warm or at room temperature.
Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in orange rind and vanilla.
In separate bowl, whisk together all-purpose and spelt flours, baking powder, cinnamon, nutmeg and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over plums, smoothing top.
Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes.
Run knife around edges of cake; invert onto plate. Scrape any remaining syrupy base over plums. Serve warm or at room temperature.
Source : Canadian Living Magazine: September 2009
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