Of late peaches have been the fruit to talk about. We have exceptional peaches which are grown on the Western Slope of the Rocky Mountains and at this time of year they are a hot topic, rightly so. However a more subtle fruit that shines right now are plums. I had no idea there were so many varieties until I became a locavore a few years ago. Through our local Farmer’s Market I’ve enjoyed learning about many new varieties, each available only for a few weeks time.
PLUM UPSIDE-DOWN CAKE
- 1 stick (8 tablespoons) unsalted butter softened
- ½ cup packed light brown sugar
- 2 tablespoons water
- 3 cups pitted plums cut into wedges (same type or mixed)
- 1 ¾ cups all purpose flour regular or gluten free measure-for-measure flour blend
- ½ cup almond meal or flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 2 eggs
- 1 ½ teaspoon vanilla
- 2 teaspoons grated orange peel
- Preheat the oven to 350 degrees.
- Place 3 tablespoons butter in a 9 x 9 inch baking pan. Place the baking pan in the heated oven for 5 minutes or until butter is melted.
- Remove the pan from the oven and stir in the brown sugar and water, stirring until combined. Spread so the mixture is an even layer in the pan.
- Arrange the plum wedges on the brown sugar mixture and set aside.
- In a large mixing bowl or the bowl of a mixer combine flour, almond meal/flour, granulated sugar, baking powder, and salt.
- To the dry mixture add the milk, remaining 5 tablespoons butter, eggs and vanilla. Beat with hand held or standing mixer on low until fully combined. Beat an additional 1 minute on medium speed.
- Stir in the orange peel. Pour or spoon into the baking pan on top of the plums.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean. My cake seemed moist, almost liquid at 45 minutes but firmed up once removed from the oven.
- Allow it to cool for 5 minutes on a cooling rack (note: do not allow it to sit longer or it may be difficult to remove from the pan). Run a dinner knife along the sides of the pan to ensure it is freed up and turn onto a serving plate. Be careful as the cake and pan will still be quite warm. Cool about 45 minutes.
Adapted from Country Home magazine (2006)