Name: Plum Upside-Down Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons (30 ml) butter, melted; 1/4 cup (60 ml) packed brown sugar; 4 ripe red plum of medium size, pitted; 1/2 cup (125 ml) pecans, coarsely chopped; 1 1/2 cups (375 ml) flour; 2 teaspoons (10 ml) baking powder; 1 teaspoon (5 ml) ground nutmeg; 1/2 cup (125 ml) unsalted butter, softened; 1 cup (250 ml) sugar; 2 teaspoons (10 ml) vanilla extract; 1 egg; 1/2 cup (125 ml) milk; Whipped cream, for serving; Vanilla ice cream, for serving

Preparation

- With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
- Line the bottom of a 20-cm (8-inch) springform pan with parchment paper and butter thoroughly.
- Spread the melted butter then the brown sugar into the pan. Arrange the plums, skin side down. Scatter the pecans evenly between the plums.
- In another bowl, combine the flour, baking powder and nutmeg. Set aside.
- In a large bowl, cream the butter, sugar and vanilla with an electric mixer until smooth. Whisk in the egg.
- Stir in half of the dry ingredients. Add the milk and finish with remaining dry ingredients. Gently spread the batter over the plums.
- Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool for one hour on a rack before removing from the pan. Run the blade of a knife inside the pan, flip and unmould onto a plate.
- At service, top each portion with whipped cream or vanilla ice cream.

Plum Upside-Down Cake

Categories

Ingredients

Topping

Cake

Preparation

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