Apple upside down cake

9 03 2008

I was cleaning the other day, and I came across an old copy of Everyday Food.  I flipped through the September 2006 issue, and there were a lot of plum recipes.  One recipe caught my eye – Plum Upside Down Cake – but I’m not a huge fan of plums, so I wondered if I could substitute apples instead.  I did just that, and the cake looks like it came out perfectly, although I need to wait to try it.  I’m going to bring it to Erin’s (Brett’s sister) house tomorrow night, and then I’ll report back.  Fingers crossed for a successful cake!

Here are some work-in-progress pictures:

…and the finished product:

Plum (Apple, in this case) Upside-Down Cake
Everyday Food, September 2006

Ingredients:

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 cup packed light brown sugar
4 red plums (about 1 lb.), halved and pitted, each cut into 12 wedges
1 large egg
1/2 cup reduced-fat sour cream
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin-pie spice
1/3 cup finely chopped walnuts
whipped cream (optional)

Directions:

1. Preheat oven to 325 degrees.  Place 3 tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes.  Sprinkle melted butter with 1/2 cup brown sugar.  Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan.  Set aside.

2. In a large bowl, beat together remaining 6 tablespoons butter, remaining 6 tablespoons butter, remaining 1/2 cup sugar, and egg.  Beat in sour cream until blended.  Set aside.

3. In a medium bowl, mix together flour, baking soda, salt, pumpkin-pie spice, and walnuts.  Stir flour mixture into sour cream mixture until just combined (batter will be thick).

4. Spread batter evenly over plums.  Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes.  Cool in pan 5 minutes.  Run a knife around edge of pan; invert onto a serving plate.  Serve warm or at room temperature, with whipped cream if desired.

Serves 8. 

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2 responses

9 03 2008
Lindsey

This looks absolutely amazing! I cannot wait to try this recipe, thanks for sharing!

8 02 2009
Jackie

Excellent recipe. I used about 4 Fuji apples, tossed the apples in 1 tablespoon lemon juice before arranging them in the pan. I used a 10 inch. round cake pan and baked for exactly 40 minutes. It was perfectly cooked and moist. I also added 1 teaspoon of vanilla extract to the batter. I will definitely make again. Next time I will try Granny Smith since I think the tartness will be a nice contrast with the sweet cake.

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