Upside Down Pear Plum Cake Recipes

Steps:

• Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
• Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
• Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
• In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
• Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

Steps:

• 1. Preheat oven to 375F. Melt butter in a 10-12 inch cast iron, (or heavy ovenproof), skillet over low heat. Add 3/4 c. sugar & 1/4 c. molasses to pan & stir. Place fruit in pan trying not to leave large spaces. Cook over low heat while you prepare the cake.
• 2. Cake: beat 1 stick butter & 2/3 c. sugar until light & fluffy. Mix in vanilla & eggs. Combine flour & baking powder, salt & cinnamon, then add alternately with yogurt to the butter/sugar mixture , until well blended. Spoon batter to cover fruit. Bake at 375F. for 25-35 minutes depending on pan size. Look for it to bubble & be light tan. Wait 5 minutes & invert to serving platter. I used a foil lined pizza pan. Serves 10.

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 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 the oven to 375 degrees. Place the butter and brown sugar in a 10-inch cast-iron skillet set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove the pan from the heat. Peel, halve and core the pears. Set one of the halves aside and cut the other three lengthwise into 1/4-inch-thick slices. Fan the slices out over the perimeter of the sugared skillet. Slice the remaining half crosswise into 1/4-inch-thick slices, place it rounded-side down in the center of the pan and fan out the slices. Set the pan aside.
• To make the cake, beat together the butter and sugar until light and fluffy. Add the vanilla and almond extracts. Beat in eggs one at a time. Stir in nuts and then the remaining ingredients. Spoon batter over the fruit; spread it gently with a spatula.
• Bake the cake in the center of the oven until the top is golden and springs back when pressed lightly, about 35 to 40 minutes. Remove and allow to cool in the pan for a few minutes. Set a cake plate upside down over the pan. Using potholders, tightly grasp both the plate and the pan and invert. Ease the pan off the cake and replace any fruit that sticks to the pan. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°. Spread butter in an 8-in. square baking dish. Arrange pear slices in a single layer over butter. Sprinkle with brown sugar and pecans., In a large bowl, beat cake mix, milk and egg on medium speed for 3-5 minutes; pour over pears. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 5 minutes before inverting onto a serving plate. Serve warm.