Carla Hall's Plum Upside-Down Cake
Plum Caramel Cake
Plum Upside-Down Cake Recipe: Elevate a classic caramel sauce with the addition of dark rum and grated ginger.
- For the Yellow Cake:
- 1 1/2 cups All-Purpose Flour
- 3 teaspoons Baking Powder
- pinch of Salt
- 1/2 cup Butter (room temperature)
- 1 cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 1/3 cups Buttermilk
- For the Caramel:
- 1 pound Plums (sliced into 1/2-inch) wedges
- 6 tablespoons Unsalted Butter
- 1 cup Dark Brown Sugar
- 2 tablespoons Dark Rum
- 2 teaspoon finely Grated Ginger
- strained Yogurt to serve
- Powdered Sugar to serve
Carla's Plum Upside-Down Cake - 1
Preheat oven to 350F.
1/2 cup Butter (room temperature)
1 cup Sugar
2 teaspoons Vanilla Extract
1 1/2 cups All-Purpose Flour
3 teaspoons Baking Powder
pinch of Salt
1 1/3 cups Buttermilk
Using an electric mixer, cream butter and sugar until pale yellow and fluffy. Add one egg at a time incorporating fully between additions. Add vanilla extract and mix until incorporated. In a large bowl mix together the remaining dry ingredients. Beginning and ending with dry mix begin to slowing add flour mixture and buttermilk in an alternating pattern. Mix just until combined, and set aside.
Grease a 9-inch cake pan lightly with butter, then parchment, and then butter.
1 pound Plums (sliced into 1/2-inch) wedges
Arrange plum slices in a concentric circle in the pan, allowing some space between them to allow caramel to peek through.
6 tablespoons Unsalted Butter
1 cup Dark Brown Sugar
2 tablespoons Dark Rum
2 teaspoon finely Grated Ginger
In a small pot, melt the butter, then add the brown sugar and rum. Whisk, let the sugar melt and get foamy. Stir in the ginger, and then pour over the plums in the cake pan.
Pour the cake mix over the caramel and plums, and then bake for 45 to 50 minutes, or until cake is set. Allow the cake to cool enough to flip out. Cool on a wire rack completely.
strained Yogurt to serve
Powdered Sugar to serve
Slice and serve with strained yogurt and a sprinkling of powdered sugar.
1. Alternate between adding the dry ingredients and the buttermilk mixture. Add vanilla at the end, and refrain from overmixing the batter to avoid a tough cake.
2. Try this recipe with any stone fruit -- like, nectarines or peaches.
3. If you have time, prepare the cake one day in advance, because it tastes more flavorful after soaking.
4. Avoid crowding the fruit slices, because you want the caramel to seep inside.
5. Do not let the cake totally cool or else it will not come out of the pan. Similarly, don't forget the parchment paper and butter for easy removal. If you forget to flip the cake while still warm, then heat it on the stove to slightly melt the cake before turning it onto the cake platter.