Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Spiced Plum Upside-Down Cake
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 386
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 74 mg
- Sodium
- 337 mg
An easy-to-make spiced cake with a caramel glazed fruit top.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 386
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 74 mg
- Sodium
- 337 mg
Ingredients
Caramel and Fruit:
Batter:
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Directions
- Preheat the oven to 375 degrees F.
- For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the plums, cut-side down, on top.
- For the batter: Whisk the flour, baking powder, baking soda, cinnamon, cloves and salt in a medium bowl.
- Beat the sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
- Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let rest for 15 minutes and then invert onto a serving platter. Cool to room temperature before serving.
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Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
