Recipe courtesy of Sunny Anderson
Sunny's Upside-Down Plum Spice Cake
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- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 413
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 312 mg
This is a quick way to make a box mix look like your own family recipe. The curb appeal of the plums is perfect for fall, and this same effect can be achieved with peaches and pears as well. Using hot water for the box mix can wake up or bloom the spices before the bake, and the tart addition of Greek yogurt to the whipped cream pairs perfectly with the warm spices in the cake. Feel free to use sour cream as a substitute here if it's what you have on hand or what will get more action in your kitchen after being used for this recipe.
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 413
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 312 mg
Ingredients
Cake:
Topping:
Directions
- For the cake: Preheat the oven to 350 degrees F. Line an 8-inch square pan with parchment paper and spray with baking spray.
- Place the plum slices in the prepared pan in overlapping rows and continue for the rest of the pan until the bottom is covered. Do the overlapping rows tightly — the plums will shrink during the bake. In a small pot on medium heat, add the butter and brown sugar. Stir until the sugar is dissolved, then pour over the plums in the pan.
- Add the cake mix to a medium bowl, along with all of the ingredients instructed on the box, and the walnuts. Stir and gently pour over the plums. Bake until a toothpick inserted into the cake comes out clean, 45 to 50 minutes. Remove the cake from the oven and allow to cool for 20 minutes before turning out onto a plate and peeling off the parchment to reveal the plums on top.
- For the topping: In a medium bowl, whisk the yogurt, granulated sugar and vanilla until the sugar is dissolved. In a large bowl, add the heavy cream and whip until soft peaks form, then add the yogurt mix and continue to whip until light and fluffy. Chill until ready to serve with the cake.
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