September Cake Craze: Plum Upside Down Cake
I actually did bake this cake back in September (can you BELIEVE it is almost the END of OCTOBER already?) but anyone who knows anything about the academic merry-go-round knows why I haven’t posted it yet. Yes, yes, I’ll blame work for my delinquency.
Before we get on to the cake at hand, I thought a little round-up of the year’s Cake Craze might be in order:
- January: Chocolate Little Layer Cake
- February: White Cake with Lemon Curd Filling & Cream Cheese Icing
- March: Red Velvet Cake with Fudge Filling & Cream Cheese Icing
- April: Lemon Poppyseed Sour Cream Cake with White Chocolate Ganache AND Lemon Buttermilk Sheet Cake
- May: Chocolate Mayonnaise Cake with Dulce de Leche filling and Vanilla Buttercream
- June: Banana Cupcakes with Honey Cinnamon Icing
- July: Jaya’s Orange Mandarin Cake
- August: Dulce de las Tres Leches Cake
- September: Plum Upside Down Cake
More important than what’s come before is what is yet to come: Do you have any brilliant cake recipes? I have October covered and a big, ridiculous plan for December’s cake, but November leaves me cold (ha – because it’s cold out! See?). Do you have a request or a suggestion or a recipe for me to try? Leave your ideas in the comments!
The cake was tasty, but not tooooo exciting, actually. The cake itself tasted delicious, but it definitely would be better with pineapple (as God and Thomas Keller intended) than it was with plums. Anyway, it tasted good, but it wasn’t too exciting so I’m kind of phoning this one in. Don’t hold it against me.
Pineapple Plum Upside Down Cake
adapted from ad hoc at home
- 8 T butter (at room temperature)
- 1 1/2 T honey
- 1 t dark rum
- 1 c packed light brown sugar
- 1/2 t vanilla
- kosher salt
- Mix all ingredients until smooth.
- Spread 1/3 c of the schmear over the bottom of a 9 inch cake pan.
For the Cake
- 8 medium sized plums, halved and pitted
- 1 1/3 c cake flour
- 2 t baking powder
- 8 T butter, room temp
- 1/2 c + 2 T sugar
- 1/2 t vanilla extract
- 2 eggs
- 1 T + 1 t milk
- Preheat oven to 350.
- Place the plums on top of the schmear, cut side down.
- Sift flour and baking powder together.
- Mix butter and sugar until light and creamy.
- Mix in vanilla and add eggs one at a time.
- Beat in milk.
- Add the flour mixture in 3 batches, beating until just combined.
- Spread cake batter over plums.
- Bake for 15 minutes at 350, then rotate the pan and bake for another 20-25 mins until a tester inserted in the middle comes out clean.
- Cool cake in pan on a cooling rack (in pan) for 20-30 minutes
- Invert onto a serving platter and serve warm.