I just love going to the market with my girls. Emma in particular. She hops from one farmer’s stand to the next, tasting everything she possibly can along the way. And always presenting me with pieces of sweet and luscious fruit. She knows that if I have a taste of these juicy offerings, I shall be sold. “Oh mama! Taste this. It’s so sweet and juicy… you’re gonna love it!”. And love it I do!
I went to the market with an idea in my mind, an upside down apple cake. But one look upon the various Ontario plums which were on display, and I was hooked. Vibrant colours of red, purple and yellow. Magnificent! A treat just had to be made with these sweet beauties. After Emma duly fed me a taste of each plum, I decided that we just had to have one more taste of summer! There would be plenty of time to bake with apples. Now, which one would grace the top of my upside down cake? The brilliant yellow or the lustrous red? Or perhaps the deep-purple, almost-black, plum? They all tasted perfect. Oh, who says I could only have one? Why not all three?
Upside Down Plum Cake
cake batter adapted from Cooking Light
2 tablespoons of unsalted butter
1 tablespoon of melted unsalted butter
1 cup of sugar, divided into 1/2 cups
3 tablespoons of orange juice
6 to 9 plums, depending on their size, enough to fill the bottom of your pan
3/4 cups of flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of milk
1 teaspoon of grated orange zest
1 teaspoon of vanilla extract
2 egg yolks
4 egg whites
Preheat the oven to 350 degrees F.
Cut the plums in half and remove the pit. If they’re rather big, quarter them as I did.
In a 9 or 10 inch cast-iron skillet or oven pan, melt the 2 tablespoons of butter over medium-heat on the stovetop. Add 1/2 cup of sugar and the orange juice. Cook until sugar dissolves and remove from heat. Arrange the plums, cut sides up, on the bottom of your pan or skillet.
In a large bowl, combine flour, baking powder and salt. Add milk, melted butter, orange zest, vanilla and egg yolks. Stir with a whisk until smooth.
Beat the egg whites at high speed of a mixer, until foamy. Gradually add remaining 1/2 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently stir in 1/4 of the egg whites into the batter. Gently fold in the remaining egg whites. Pour the batter over the plums, spreading evenly.
Bake at 350 degrees F for 45 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan or skillet for 10 minutes. Place a plate upside down on top of skillet/pan and invert the cake onto the plate. Serve warm or at room temperature. Enjoy!
And now for the winner of the Maple Bundle Giveaway (see Pouding Chômeur & an Anniversary).
I had my daughter Emma write down all the names of those who had left comments on the above-mentioned post. She then proceeded to cut them out and placed them in a little box. I then wanted Charlotte to pick a name from the box, but Oh No! Emma would not have it! She had done all the work, why should Charlotte have the enjoyment of picking the winner? This happens every time I try to engage the two of them to do something, and I always end up asking myself why, oh why? So I had them do it together, after much reluctance on behalf of Emma. And the winner is:
Karen, over at Back Road Journal. Congratulations Karen!