Sticky Plum Upside Down Cake Recipe 445

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:

• Heat oven to 350 degrees F. Place the orange juice and 1/3 cup sugar in a large saucepan and cook over low heat until the sugar melts, 2 to 3 minutes. Bring the mixture to a boil, then reduce heat and simmer until the mixture is syrupy, 2 to 3 minutes more. Remove from heat, add the plums and zest, and set aside, tossing occasionally, until cool. Oil a 9-inch round cake pan. Line the bottom of the pan with parchment, then oil the parchment. In a medium bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda. Using an electric mixer, beat the butter and remaining 3/4 cup sugar in a large bowl on medium-high until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and beat in the eggs one at a time, then the vanilla. Reduce mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk, beating just until incorporated. Working in concentric circles from the center, arrange enough plum slices, overlapping slightly, to cover the bottom of the pan. Spoon the juices from the bowl over the top. Cut the remaining plum slices into 1/2-inch pieces and fold into the cake batter. Spoon the batter over the plums in the pan. Bake until the cake is light golden brown and a wooden pick inserted in the center comes out clean, 65 to 70 minutes. Let the cake cool for 10 minutes. Run a butter knife around the edges of the cake to loosen it from the pan. Place a platter over the top of the pan and invert. Peel off the parchment.

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.