SPICED PLUM UPSIDE-DOWN CAKE
An easy-to-make spiced cake with a caramel glazed fruit top.
Provided by Food Network Kitchen
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SUGAR PLUM CAKE
My Southern grandmothers taught me to cook when I was a boy. As I grew older, I specialized in cakes, pies and pastries. I bake several of these cakes each Christmas to give as gifts.-Mark Brown, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, baby food, oil and eggs until well blended. Combine the flour, cinnamon and cloves; gradually beat into plum mixture until blended. Stir in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth. Drizzle over top and sides of cake.
Nutrition Facts : Calories 280 calories, Fat 13g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 156mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
PLUM STREUSEL COFFEECAKE
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
- Make streusel:
- In a food processor pulse together streusel ingredients until combined well and crumbly.
- Make cake batter:
- In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
- Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.
VIENNESE PLUM CAKE
"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.
Nutrition Facts : Calories 327 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 234mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
UPSIDE-DOWN PLUM-PECAN PIE
This tasty fruit-filled pie features a pretty topping of pecan halves and melted brown sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Cut 15-inch round from heavy-duty foil. Line 9-inch glass pie plate with foil round, leaving 2 inches overhanging rim of plate. Spread butter over foil lining. Place pecan halves, rounded sides down, on butter. In small bowl, mix brown sugar and corn syrup; drop by small spoonfuls evenly over pecans and foil.
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 450°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; ease into pie plate over pecans and brown sugar mixture.
- In medium bowl, mix filling ingredients; pour into pastry-lined pie plate. Roll other round of pastry into 12-inch round. Fold into fourths; cut slits so steam can escape. Place over filling and unfold; seal and flute as desired. Turn up overhanging foil to catch juices and to prevent crust from excessive browning. Bake 10 minutes.
- Reduce oven temperature to 375°F. Bake 35 to 40 minutes longer or until crust is brown and juice begins to bubble through slits in crust. Cool 5 minutes. Turn foil away from pastry. Turn pie upside down onto heatproof serving plate; peel off foil. Serve warm.
Nutrition Facts : Calories 540, Carbohydrate 63 g, Cholesterol 15 mg, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg
DRIED PLUM CAKE
No one will believe that this cake is made with dried plums. It came from my grandmother and is easy to make and delicious.
Provided by pamela
Categories Desserts Cakes Spice Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 11x9-inch pan.
- Blend sugar and canola oil together in a mixing bowl using an electric mixer. Add eggs, flour, prunes, allspice, baking soda, and salt; mix well. Add buttermilk, pecans, and vanilla extract and combine. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- While cake is baking, mix buttermilk, sugar, butter, and vanilla extract together in a saucepan over medium heat. Cook until it begins to thicken, about 5 minutes. Pour glaze over cake when it comes out of the oven.
- Let glazed cake cool completely, about 30 minutes. Cut into squares.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 77.9 g, Cholesterol 52.3 mg, Fat 22 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 251 mg, Sugar 58.1 g
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