Plum Upside-Down Cake
Plum Upside-Down Cake
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
Instructions
- 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