Peach and Plum Up-Side Down Cake
You can never have too many dessert recipes, so give Peach and Plum Up-Side Down Cake a try. This recipe makes 10 servings with 259 calories, 4g of protein, and 3g of fat each. For 44 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. 100 people have tried and liked this recipe. If you have baking powder, butter, white sugar, and a few other ingredients on hand, you can make it. It is brought to you by Brunchtime Baker. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. If you like this recipe, you might also like recipes such as Brown Butter Plum Up-Side Down Yogurt Cake with Pistachios, eggless plum cake , how to make plum cake, and Fresh Peach With Goat Cheese Side Salad.
Servings: 10
Cooking duration: 35 minutes
Ingredients:
1 teaspoon baking powder
1 tablespoon butter, melted
1 cup sifted cake flour
4 eggs
1 cup packed light brown sugar
¼ cup orange juice ( or syrup from canned fruit)
1 cup sliced peaches, (fresh or canned, I used canned)
1 cup sliced plums (fresh or canned, I used fresh)
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup white sugar
Equipment:
springform pan
microwave
bowl
oven
baking spatula
whisk
knife
Cooking instruction summary:
To make the topping:Preheat oven to 350 degrees F. Melt cup butter in microwave and pour into a 10 inch heavy skillet or springform pan. Sprinkle 1 cup brown sugar evenly over pan. Arrange peach and plum slices evenly over the mixture. set aside. To make the cake batter: Sift together flour, baking powder, and salt. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine, juice and vanilla extract. Spread batter evenly over fruit mixture.Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate. If you used canned fruit, pour the leftover syrup onto cake. Serve warm or cold. Store in fridge. Enjoy!
Step by step:
1. To make the topping:Preheat oven to 350 degrees F. Melt cup butter in microwave and pour into a 10 inch heavy skillet or springform pan. Sprinkle 1 cup brown sugar evenly over pan. Arrange peach and plum slices evenly over the mixture. set aside. To make the cake batter: Sift together flour, baking powder, and salt. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form.
2. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine, juice and vanilla extract.
3. Spread batter evenly over fruit mixture.
4. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate. If you used canned fruit, pour the leftover syrup onto cake.
5. Serve warm or cold. Store in fridge. Enjoy!
Nutrition Information:
covered percent of daily need
