Plum Upside-Down Cake
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Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.
Servings: 9
Ingredients:
| 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% |
Suggested Recipes
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12 oz (375 g) large firm ripe prune or purple plums (3 to 6 plums)
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) butter, melted
Cake:
2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed brown sugar
3 eggs
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) spelt flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) cinnamon
Pinch each nutmeg and salt
2/3 cup (150 mL) 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.
Tags:
Fruits; Sugar/Sweets; Cheese/Other Dairy; Eggs; Grains; Bake; Cakes;
Source
Canadian Living Magazine: September 2009
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