Skip to main content

Peachy Plum Upside-Down Cake

Yes, I know, it's been too long.  But, every year football season happens (although this year wasn't so certain), and every year for the past four years my life gets sucked away doing work for fantasy football apps.  And yes, I also know I'm stealing many a sports nut's dream job and whining pathetically about it.

So, now, my return to blogging with my first successful upside down cake! Without further ado...

Stacey's Peachy Plum Upside-Down Cake Ingredients:
1 1/4c sugar, organic
1c unbleached white flour, organic
1c whole wheat flour, organic
1/4c cornstarch

1/4c canola oil, organic
1/4c butter, salted, organic (1/2 a stick)
1c whole milk, organic
1/4c water
1 tbs vanilla bean paste

2 eggs, organic
1/4c lemon juice

Bottoming (since it's not really "topping?"):
1/2c dark brown sugar, organic
6 tbs butter
1 yellow peach
4 small plums

1 8x8" glass baking dish
1 loaf pan (I always end up making enough batter so I can leave some cake at home for sampling)

After preheating the oven to 350F, I prepared the "bottoming" ingredients. I microwaved the butter until it was soft, then mixed in the brown sugar so it was like a paste. I spread this in the bottom of the 8x8" baking dish.

Then I lined it with some of the fruit and made a little spiral design. 

I put the remaining fruit in the loaf pan. I heated the oil, butter, milk, water, and vanilla bean paste in the microwave until the butter was melted and it was about 120F - fairly warm to the touch.  I poured this into the dry ingredients.  Once this was gently stirred in (careful not to overmix), I added the eggs and lemon juice and mixed that in too.  I poured the batter over the fruit in both containers and stuck them in the oven.  I baked the 8x8" for 40 minutes, and the loaf pan for 33 minutes.

Once it cooled a bit, I ran a knife around the edges of the 8x8" dish and put a plate on top of the dish.  I inverted the dish and plate and the cake came out beautifully (too bad I only had my cell phone to take a picture).

I was pretty excited because I'd tried to make upside-down cakes a couple times before without much success.  Sadly, the secret is more butter and sugar on the bottom, and making a paste out of it.  My co-workers were pretty happy - I got some comments that it was nice that it's not super sweet, and that you can still taste the tartness of the fruit.  I attribute that to the lemon juice in the batter.  Cake was nice and moist too.


Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo

Cottage Cheese Pancakes

My son (currently 2 years old) loves pancakes.  Protein, not so much.  I tried to get a bit more protein in his carbs. Ingredients  (organic, if possible) 3/4 cup whole wheat flour 1 teaspoon baking powder 2 tablespoons sugar 1/4 teaspoon salt 3 eggs 1 cup cottage cheese 1 teaspoon vanilla extract 2 tbs milk butter, oil or oil spray Mix dry ingredients. Mix wet ingredients and then fold into dry ingredients mixing as little as possible (keeps the pancakes tender). Heat a pan and grease with butter. My son likes small pancakes (so I use about 1-2 teaspoons at a time), but you can make full size pancakes if you wish. It usually takes a minute or two before you can turn them over, or you can look for small bubbles at the edges of the pancakes before flipping. Remove when golden brown. If you want to substitute white flour, you'll have to add more flour (maybe 3-4 extra tablespoons) unless you like thin pancakes. Also, I usually make a big batch o