Ingredients for Plum Apricot Upside Down Cake
- 8 tablespoons (1 stick) unsalted butter
- ½ cup packed light brown sugar
- Italian Plums
- 1 cup pitted apricots (fresh or drained canned)
- 1 cup granulated sugar
- Vanilla Extract
- A few drops almond extract for whipped cream
- 2 large eggs
- Blanched Almond
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
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How to Make Plum Apricot Upside Down Cake
- Preheat oven to 375°F (190°C). Position oven rack in the center.
- In a 10-inch cast-iron skillet, combine 2 tablespoons butter and ½ cup packed light brown sugar. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
- Remove skillet from heat. Arrange 1 ½ cups pitted plums (halved or quartered) and 1 cup pitted apricots (halved or quartered, fresh or drained canned), cut-side up, in a single layer in the melted sugar mixture.
- In a large bowl, cream together 6 tablespoons (¾ stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon almond extract and ½ teaspoon vanilla extract. Add 2 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently pour the batter over the fruit in the skillet, spreading evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is lightly browned.
- Let cool in the skillet for 10 minutes.
- Carefully invert the cake onto a serving plate. Remove the skillet.
- Serve warm or at room temperature with softly whipped cream flavored with a few drops of almond extract.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
196g
Fat
51g
Carbs
21g
