Friday, September 24, 2010

Nectarine and Plum Upside-Down Cake

This is going to sound slightly irrational, but I changed my mind about fall. Right after explaining how I attempted to make fall happen by baking with apples and pears, it occurred to me that I hadn’t baked with plums yet this year. So, if we could just hit pause on fall for a moment while we enjoy this cake, then we can get back to letting the change of seasons happen as it may. And, this isn’t my fault. I blame all the other food blogs out there that are showing off gorgeous baked goods with plums. Everywhere I looked, I saw tarts and cakes brimming with late summer fruits, and I had to bake something with them too. I rushed out to grab some pretty, red plums and yellow nectarines so I could attempt my first ever upside-down cake. The recipe is from Deborah Madison’s Seasonal Fruit Desserts, and the upside-down part was not at all as scary as I thought it might be.

The process began by making a caramel in a cast-iron skillet with melted butter and light brown sugar. After cooking for just a few minutes, the heat was turned off, and the sliced nectarines and plums were layered into the caramel. The cake batter was started by mixing together butter, sugar, orange zest, vanilla and almond extracts, and eggs. Multiple flours were used here, and those included all-purpose flour, corn flour for flavor, and whole wheat pastry flour for sturdiness. The flours were combined with baking powder, baking soda, and salt, and that was added to the butter mixture in parts alternating with buttermilk. The batter was spread over the sliced fruit in the cast-iron skillet, and the cake was baked until golden. After removing the pan from the oven, you want to flip the cake out of it while it’s hot to prevent the fruit from sticking to the bottom. Running a knife around the edge helps loosen the cake from the sides, then cover the skillet with a platter, lift with a towel or oven mitts, and invert it. I was sure I was going to have a sticky mess all over my kitchen and myself for that matter after attempting that maneuver, but no, the cake plopped out without any issues.

The reds and yellows of the nectarines and plums fade a bit while baking and meld into the color of the cake, but upside-down on a platter, the sliced fruit shines in the caramel. The mix of flours did give the cake itself good character. I served whipped cream on the side which was a nice contrast with the warm, just-baked cake. I’m glad I grabbed those summer fruits before they were gone, and now I’ll let fall resume its schedule.


24 comments:

  1. Ohh, this looks absolutely tasty!

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  2. gorgeous! and so versatile as you can use any stone fruit.

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  3. I just saw that book, the recipes look amazing. This cake looks amazing!

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  4. From what I know plums are in peak season right now :)so there is no need to pause fall :)

    beautiful cake :)

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  5. Beautiful and magnificent cake Lisa. Such a good idea indeed !

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  6. We can most definitely put fall on pause as you make this beautiful cake!

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  7. Your cake looks great! I'll probably miss plums and necatarines this season but I know what you mean about all the lucious looking plum recipes on food blogs. Did you catch Kiss My Spatula's rustic plum tart?

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  8. I'm totally addicted to plums, there are never enough left over to bake anything, but for this cake I might have to make an exception :D You're baking is to die for, as per usual :D

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  9. Man I haven't baked with plums yet either! If the farmer's market still has good ones I will so be making this this weekend. Fall had better hold off for another few days!

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  10. Beautiful job Lisa! I am afraid of making upside down cakes too - especially in a cast iron skillet. Mine is so heavy, I'm not sure I could lift it to get the cake out! I love plum desserts.

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  11. So pretty and sounds just wonderful with nectarines and plums!

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  12. I love upside down cakes & puddings, this is a great one Lisa. Thanks for sharing.

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  13. making this cake in a cast iron skillet was a great idea! It looks delicious! plums and nectarines were the perfect choice for this great upside down cake!

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  14. I'm still enjoying plums and holding out baking with pumpkin for a few more weeks :) Looks delicious!

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  15. Nectarine and plum cake sounds yummy. Caramelized plum looks yummy on top.

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  16. I've never made any sort of upside down cake before, but I've always wanted to. Your cake looks so good!

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  17. love how you arranged the plum slices, very pretty :)

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  18. i love upside down cakes! these flavors are so wonderful for Fall! lovely cake!

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  19. For never having made an upside down cake, you did a magnificent job, Lisa! And your photos do it justice too.
    Love all that caramel and it was clever to combine both fruits!

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  20. I am holding on to summer produce too - with one foot into fall! This puts a whole new spin on upside down cake - love the caramel!

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  21. Upside down cakes always look so tempting!

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  22. We have had the most perfect plums and nectarines in many a long year and I have tried my best not to eat every single one of them so some could be used in cakes, pies, crumbles, etc. I think one of my husband's all time favorite things to eat is a fruit upside down cake and he may have even asked for one but no such luck. Made them last summer not this one. He would go nuts for this! It looks so moist and perfect and delicious!!

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