Plum And Raspberry Upside Down Cake Recipes

Steps:

• Preheat oven to 375 degrees. Butter a round 8 1/2-inch by 2 1/2-inch springform pan; line with parchment paper. Melt 2 tablespoons butter; pour into pan. Using a sieve, sprinkle light-brown sugar evenly over the melted butter. Arrange plum halves cut side down on top of the brown sugar, squeezing in as many plums as possible to allow for shrinkage during baking. Fill in the gaps with raspberries; set aside.
• Sift together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg; set aside. In an electric mixer fitted with the paddle attachment, cream the remaining 8 tablespoons butter and the sugar until light. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and beat until combined. Beat in the sour cream. Beat in the remaining flour mixture.
• Spoon cake batter on top of plums and raspberries, spreading evenly with a small spatula. Place the pan on a rimmed baking sheet to catch any juices; transfer to the oven, and bake until a cake tester inserted into the cake comes out clean, 60 to 70 minutes. Transfer to a wire rack to cool, about 1 hour. Run a knife around edge of pan to loosen cake. Remove ring; invert onto a serving plate. Serve slightly warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven.
• Remove the pan from the oven and tilt to coat the bottom evenly with butter. Sprinkle brown sugar and almond flour on top. Arrange plum slices over the mixture.
• Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy.
• Sift flour, baking powder, salt, and cinnamon together in a separate bowl. Add to the butter mixture alternately with the milk, folding just until dry spots disappear. Pour batter evenly over the plums; tap pan onto the counter to expel excess air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• Cover the pan with a serving plate and immediately invert cake onto the plate. Let cool until no longer hot, about 15 minutes. Cut and serve warm.

Steps:

• Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the plums in concentric circles over the caramel; set the skillet aside.
• Whisk the flour, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Whisk the milk, sour cream and lemon zest in a small bowl. Reduce the mixer speed to low; add the flour mixture to the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the plums and spread evenly.
• Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.

Steps:

• Preheat the oven to 350 degrees. Use 1 teaspoon of the butter to coat a 9-inch cake pan that is at least 2 inches deep. Place 4 tablespoons of the butter and the brown sugar in a small saucepan. Cook over low heat until melted, stirring to combine. Spread mixture over the bottom of the cake pan. Arrange the plum slices on top of the brown sugar mixture in concentric circles, skin side down. Arrange the raspberries, top side down, in the crevices between the plums. Set aside.
• Using an electric mixer, cream the remaining 8 tablespoons butter with the sugar until very light and fluffy. Add egg yolks and beat well. Add the vanilla to the milk. Combine the flour and baking powder. Add the flour mixture alternately with the milk mixture, beginning and ending with flour, until just combined.
• Beat the egg whites until foamy. Add the cream of tartar. Beat until the whites hold soft peaks. Fold into the batter until just combined. Spread the batter over the fruit in the pan. Bake until the cake springs back in the center, about 50 minutes to 1 hour. Remove from oven. Let the cake stand in the pan for 5 to 10 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm, with cream that is softly whipped with a little sugar and vanilla.

Steps:

• Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
• Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
• Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a deep 20cm springform cake tin. Combine the butter with 50g of the light brown soft sugar and spread onto the base of the lined tin. Arrange the plum wedges on top in concentric circles.
• Tip the buttermilk, vanilla, oil, remaining sugar and eggs into a large bowl and beat for 1-2 mins using a fork or whisk to break up the eggs. Tip in the flour and bicarbonate of soda and mix until you have a smooth batter. Carefully pour this on top of the plums, then put in the oven for 45 mins to 1 hr until a skewer comes out clean. Leave to cool in the tin completely, then remove from the tin and invert onto a board or serving plate.

Steps:

• Preheat oven to 350 degrees. Place 4 tablespoons butter in an 8-inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle brown sugar evenly over butter. Arrange the plum slices like rooftop shingles. Start at one end of the pan, then stagger and overlap the slices so the bottom of the pan is covered.
• In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.
• In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in 3 batches, alternating with the milk and starting and ending with the flour.
• Pour batter into cake pan, and spread evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Let cool 10 minutes, then invert cake onto wire rack to cool again slightly before serving.

Steps:

• Preheat oven to 350°F. In a 10-inch cast-iron skillet, melt 4 tablespoons butter with brown sugar over low heat. Using a fork, mix together until smooth. Remove from heat.
• Place plum halves, cut-sides down, on a work surface; cut into 1/4-inch-thick slices. Transfer each slice to skillet, forming concentric circles beginning at outer edge and ending in center, overlapping slices as you go around.
• In the bowl of a stand mixer fitted with the paddle attachment, beat remaining 1 stick butter with granulated sugar on medium-high speed until light and fluffy. In a small bowl, beat egg yolks and vanilla; add to butter mixture. In another small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture; beat until just combined. Transfer batter to a wide bowl.
• In a clean mixer bowl fitted with the whisk attachment, beat egg whites on medium-high until soft peaks form, about 2 minutes. Stir one-third of whites into batter. Gently fold in remaining whites until incorporated. Pour batter over plums, spreading with an offset spatula to cover evenly.
• Bake until top is browned and springs back when lightly pressed in center, and a tester comes out clean, 50 minutes to 1 hour. Transfer skillet to a wire rack; let cool 20 minutes. Turn out cake onto a serving plate and let cool completely before serving.

Steps:

• Melt butter in a 10-in. cast-iron or ovenproof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine the flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving plate. Serve warm, with whipped cream if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
• In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

Steps:

• Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
• In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.