Best Kates Healthy Spiced Plum Upside Down Cake With Vanilla Custard Recipes

KATE'S HEALTHY SPICED PLUM UPSIDE DOWN CAKE WITH VANILLA CUSTARD

Steps:

• HINT: The plums do not need to be ripe. Although my plums refused to ripen, they still baked up to be sweet and soft because the heat caramelized their natural sugars.
• NOTE: Vanilla Custard should be made ahead of time and chilled in the refrigerator. Caramelized Plum Topping and Spiced Cake should be made right before serving.
• CARAMELIZED PLUM TOPPING: Preheat oven to 350F degrees. Grease sides only (not bottom) of 10 inch cast-iron skillet. If you do not have a cast-iron skillet, you can use a 10 inch cake pan or a 9" by 9" square pan. Set aside.
• Melt 6 tablespoons butter in a small saucepan. Stir in ½ cup brown sugar. Spread in bottom of prepared skillet or pan. Arrange plum slices slightly overlapping in a pretty spiral pattern working from outer rim to center. If using blueberries, arrange plum slices first, and then arrange one ring of blueberries around the outer rim of the pan. Arrange the remaining blueberries in a circle in the center of the pan filling in the gaps. Sprinkle a even layer of nuts over fruit. Set aside.
• SPICED UPSIDE DOWN CAKE: In a medium bowl, sift together whole wheat flour, all-purpose flour, ¼ cup sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
• In a large bowl, beat milk, applesauce, eggs, vanilla, and orange zest.
• Stir flour mixture into egg mixture just until combined. Pour batter over fruit and nuts. Let rest for 5 minutes to allow baking powder to activate. Bake at 350F degrees for 40 minutes or until toothpick inserted in the center comes out clean.
• Remove from oven. Let rest for 5 minutes to allow cake to absorb juices. Invert onto a platter that is at least 12 inches in diameter. Use a platter with raised sides if you have one, so that the juices are not spilled and wasted. Do not pour off excess juices, the cake will absorb the juices as it cools. Serve warm topped with Vanilla Custard, vanilla ice cream, or whipped cream.
• VANILLA CUSTARD: Mix 1/3 cup sugar, cornstarch, nutmeg, and salt in medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, scraping corners of pan with spatula, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually whisk at least half of hot mixture into egg yolks. Then, whisk back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in vanilla until you cannot smell alcohol. Pour into a bowl. Press plastic wrap directly on Vanilla Custard to prevent tough layer from forming. Refrigerate about 3 hours or until chilled.
• NOTE: Leftover Spiced Plum Upside Down Cake and Vanilla Custard should be stored in the refrigerator and may be eaten warm or cold.

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Pour melted butter into 13x9 pan.
• Sprinkle toasted walnuts and brown sugar evenly in pan.
• Cut plums in half and remove pits, cut each half into 4 pieces and arrange over walnuts, overlapping pieces.
• Prepare cake mix as directed on package, adding vanilla and almond extracts.
• Pour batter over plums.
• Bake at 350 degrees Fahrenheit for 40-55 minutes or until toothpick inserted in center of cake comes out clean.
• Remove from oven and immediately loosen edges of cake with a knife.
• Invert cake onto a serving plate.
• Drizzle cake with any remaining brown sugar from cake pan.

SPICED PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 375 degrees F.
• For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the plums, cut-side down, on top.
• For the batter: Whisk the flour, baking powder, baking soda, cinnamon, cloves and salt in a medium bowl.
• Beat the sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
• Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let rest for 15 minutes and then invert onto a serving platter. Cool to room temperature before serving.
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PLUM UPSIDE-DOWN CAKE

Steps:

• Place 3 tablespoons butter in a 9x9 baking pan. Put in the oven at 350 degrees until butter is just melted.
• Remove from oven and stir in brown sugar and water until combined. Spread to an even layer in the pan.
• Arrange plum slices on top of the sugar mixture in the pan.
• In a large bowl mix flour, pecans, sugar, baking powder, and salt.
• Add milk, 5 tablespoons butter, eggs and vanilla. Beat with a mixer on low speed until combined. Beat on medium for 1 minute.
• Stir in orange peel.
• Spoon batter over top of plums in pan.
• Bake at 350 for 40-45 minutes, until toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for 5 minutes.
• Loosen sides of cake from pan and invert onto a serving plate. Serve warm.

NEXT-LEVEL PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. In a 10-inch cast-iron skillet, melt 4 tablespoons butter with brown sugar over low heat. Using a fork, mix together until smooth. Remove from heat.
• Place plum halves, cut-sides down, on a work surface; cut into 1/4-inch-thick slices. Transfer each slice to skillet, forming concentric circles beginning at outer edge and ending in center, overlapping slices as you go around.
• In the bowl of a stand mixer fitted with the paddle attachment, beat remaining 1 stick butter with granulated sugar on medium-high speed until light and fluffy. In a small bowl, beat egg yolks and vanilla; add to butter mixture. In another small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture; beat until just combined. Transfer batter to a wide bowl.
• In a clean mixer bowl fitted with the whisk attachment, beat egg whites on medium-high until soft peaks form, about 2 minutes. Stir one-third of whites into batter. Gently fold in remaining whites until incorporated. Pour batter over plums, spreading with an offset spatula to cover evenly.
• Bake until top is browned and springs back when lightly pressed in center, and a tester comes out clean, 50 minutes to 1 hour. Transfer skillet to a wire rack; let cool 20 minutes. Turn out cake onto a serving plate and let cool completely before serving.

PLUM UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 F.
• Coat bottom of 9-inch round cake pan with melted butter and top evenly with brown sugar.
• Arrange slices of plum to cover pan, very slightly overlapping.
• Sift together dry ingredients.
• Beat together"wet" ingredients in large bowl.
• Gradually beat together wet and dry ingredients until smooth.
• Pour mixture over plums.
• bake for 35 minutes, or until inserted toothpick comes out clean.
• Cool for 5 minutes, then invert onto plate to serve.

UPSIDE DOWN PLUM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Pour the melted butter into a 10" springform cake pan.
• Swirl the butter around to totally cover the inside surfaces of the pan.
• Sprinkle the brown sugar on top.
• Arrange the plum wedges in a single layer and drizzle with the lime juice.
• Set aside.
• Sift together the all-purpose flour, baking soda, baking powder, salt, nutmeg and cinnamon for the batter and set aside.
• Cream together the butter and sugar until light and fluffy.
• Add the eggs and beat until smooth.
• Alternating, add a third of the dry ingredients and a third of the milk to the creamed butter mixture until both are used up.
• Beat in between additions.
• Scrape down the side and beat for 1 minute.
• Pour the batter over the plum wedges in the cake pan.
• Bake for about 1 hour.
• The cake is done when a toothpick inserted in the centre comes out clean.
• Leave the cake in the pan and cool on a wire rack for 30 minutes.
• Invert onto a plate and serve.