Plum Raspberry Upside-Down Cake
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12tablespoons plus 1 teaspoon lightly salted butter, at room temperature
- ¾cup brown sugar
- 1pound firm, ripe purple plums, halved, pitted and sliced ¾ inch thick
- ¾cup fresh raspberries
- 1cup sugar
- 2eggs, separated
- 1teaspoon vanilla extract
- ½cup milk
- 1½cups all-purpose flour
- 2teaspoons baking powder (see note)
- ¼teaspoon cream of tartar
Nutritional analysis per serving (10 servings)
360 calories; 16 grams fat; 10 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 4 grams protein; 206 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Use a nonaluminum baking powder, like Rumford's, or make your own by combining ½ teaspoon baking soda, 1 teaspoon cream of tartar and ½ teaspoon cornstarch.
Private Notes
Comments
This cake delighted our guests and, according to my husband, was the best cake I’ve ever made. I used small plums from the farmers’ market—slightly sour, which balanced well with the butter and brown sugar.
I used red plums from my CSA box, which was fine and very pretty. Also, since the whipped cream wasn't in the ingredients list, I didn't have any when I served the cake. However, it didn't need any, it is very moist on its own. We really loved this cake. I definitely would make it again. Lots of fruits would work.