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

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house.

(weight not volume)
10.1 oz flour
0.5 oz cornstarch
1/2 tsp baking soda
1/2 tsp salt
12 tbs (1.5 sticks) butter
7 oz light brown sugar
3 oz granulated sugar
1 egg
2 tsp vanilla bean paste (you can use regular vanilla extract if you want)
9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips)
1/3 c dried cranberries

Preheat oven to 350F.

Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix.

Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper).

Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to brown (and if you're …

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 flour3/4 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 cool at least an hour.
Whip creams and then mix in powdered sugar and …

No-Boil Pasta Bake

I was looking all over for pasta bakes that use uncooked pasta. After some modifications due to missing ingredients (my ricotta went bad) this was the random recipe that got my husband to eat like 2.5 helpings and my 4-year-old son to eat a bowl after telling me he didn't want any. Not sure if that's a good thing, but it at least indicated that it tasted good. :) 

8 oz uncooked pasta (I used gemelli because I like the shape)
15 oz Sonoma Gourmet Roasted Vegetable pasta sauce (you can use any pasta sauce you like - this is just what we had)
1 c milk
1/4 c water
1/3 c grated parmesan
1 lb sausage (optional)
3/4 c riced cauliflower (optional)
More grated parmesan and cheddar for the top
Fresh ground black pepper

I only threw in the sausage for flavor and the cauliflower so we could pretend we're eating vegetables.

Preheat oven to 375F. If you're using sausage and cauliflower, cook the sausage in a pan first and throw in the cauliflower at the end.

Put the uncoo…