Post by Loupy on Aug 9, 2013 23:06:47 GMT -7
Sour Plum Brown Butter Upside Down Cake
By Adrianna Adarme @ acozykitchen.com/
Yields 1 twelve-inch cake
Ingredients:
Cake:
2 cups all-purpose flour
1 3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon fine-grain sea salt
4 ounces (1 stick) unsalted butter, room temperature
1/2 white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cups whole milk
Sour Plum Topping:
5 tablespoons unsalted butter
1/2 cup dark brown sugar
1/4 teaspoon fine-grain sea salt
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
2 pounds sour plums (about 10 plums), halved and pitted
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a small to medium bowl, mix together the flour, baking powder, cinnamon, nutmeg and salt.
Next, in a medium bowl, cream together the butter and sugar until light and fluffy.
Add the eggs and vanilla; and then mix until the mixture is smooth.
3. To the butter and sugar mixture, mix in half of the flour mixture and the milk.
Then, mix in the remaining flour mixture, being sure not to over mix.
4. In a 12-inch cast iron skillet (*see note below about alternative vessels), melt the butter over medium heat.
Cook the butter for 2-3 minutes, until it begins to turn a light brown color.
Using a spatula, coat the sides of the cast iron skillet with the butter–this will ensure the cake won’t stick.
Mix in the brown sugar, salt, cardamom, and nutmeg until the sugar begins to bubble, about 1 minute.
Turn off the heat and let stand for a few minutes to cool slightly.
Next, arrange the plums to your liking. Just be sure to put as many as you can fit, and pack them tight–the plums shrink as they bake.
5. Pour the batter over the plums, and spread the batter gently so it’s nice and even.
Transfer the cast iron skillet to the oven and bake for 35-45 minutes or until a skewer comes out clean.
6. Remove the cake from the oven and allow to cool for 5-10 minutes.
To invert the cake, run a butter knife alongside the outside of the cake and place a (large enough) plate on top of the cast iron skillet and turn both of them over; lift up the cast iron skillet and voila!
Your cake!
7. I like to serve this cake slightly warm with a dollop of whipped cream, but ice cream is a good move too.
*Note: If you don’t have a 12-inch cast iron, you can surely use a 10-inch cast iron skillet or a 10-inch cake pan. If you use a 10-inch cast iron skillet you may have a bit of batter leftover and the cake part will be thicker. No biggie! If you use a 10-inch cake pan, you’ll need to do step #4 in a skillet and then pour the caramel mixture into the cake pan.
All content © 2009-2012 A Cozy Kitchen.
By Adrianna Adarme @ acozykitchen.com/
Yields 1 twelve-inch cake
Ingredients:
Cake:
2 cups all-purpose flour
1 3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon fine-grain sea salt
4 ounces (1 stick) unsalted butter, room temperature
1/2 white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cups whole milk
Sour Plum Topping:
5 tablespoons unsalted butter
1/2 cup dark brown sugar
1/4 teaspoon fine-grain sea salt
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
2 pounds sour plums (about 10 plums), halved and pitted
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a small to medium bowl, mix together the flour, baking powder, cinnamon, nutmeg and salt.
Next, in a medium bowl, cream together the butter and sugar until light and fluffy.
Add the eggs and vanilla; and then mix until the mixture is smooth.
3. To the butter and sugar mixture, mix in half of the flour mixture and the milk.
Then, mix in the remaining flour mixture, being sure not to over mix.
4. In a 12-inch cast iron skillet (*see note below about alternative vessels), melt the butter over medium heat.
Cook the butter for 2-3 minutes, until it begins to turn a light brown color.
Using a spatula, coat the sides of the cast iron skillet with the butter–this will ensure the cake won’t stick.
Mix in the brown sugar, salt, cardamom, and nutmeg until the sugar begins to bubble, about 1 minute.
Turn off the heat and let stand for a few minutes to cool slightly.
Next, arrange the plums to your liking. Just be sure to put as many as you can fit, and pack them tight–the plums shrink as they bake.
5. Pour the batter over the plums, and spread the batter gently so it’s nice and even.
Transfer the cast iron skillet to the oven and bake for 35-45 minutes or until a skewer comes out clean.
6. Remove the cake from the oven and allow to cool for 5-10 minutes.
To invert the cake, run a butter knife alongside the outside of the cake and place a (large enough) plate on top of the cast iron skillet and turn both of them over; lift up the cast iron skillet and voila!
Your cake!
7. I like to serve this cake slightly warm with a dollop of whipped cream, but ice cream is a good move too.
*Note: If you don’t have a 12-inch cast iron, you can surely use a 10-inch cast iron skillet or a 10-inch cake pan. If you use a 10-inch cast iron skillet you may have a bit of batter leftover and the cake part will be thicker. No biggie! If you use a 10-inch cake pan, you’ll need to do step #4 in a skillet and then pour the caramel mixture into the cake pan.
All content © 2009-2012 A Cozy Kitchen.
