Elephant Heart Upside-Down Cake
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.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 498 |
| pro | 6 g |
| total fat | 22 g |
| sat. fat | 13 g |
| carb | 72 g |
| fibre | 2 g |
| chol | 124 mg |
| sodium | 355 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 18% |
| vit A | 28% |
| vit C | 10% |
| folate | 20% |
-
3/4 cup (175 mL) packed brown sugar
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) grated gingerroot (optional)
6 cups (1.5 L) pitted halved pluots or plums (about 2-1/2 lb/1.25 kg)
Cake:
1 cup (250 mL) butter, softened
1-1/2 cups (375 mL) packed brown sugar
4 eggs
2 tsp (10 mL) grated orange rind
1 tsp (5 mL) vanilla
2-1/2 cups (625 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) each salt and ground ginger
1 cup (250 mL) 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
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