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Previous Item - Pumpkin cake
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Plum Almond Upside Down Cake |
| Next Item - PINEAPPLE UPSIDEDOWN CUPCAKES
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Jim Hogan - Oct 05,2014
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Plum Almond Upside Down Cake | Source: © EatingWell Magazine | | Active Time: 45 Minutes | Total Time: 2 Hours | 10 servings | | Jewel-like plums are beautiful in this almond-flavored upside-down cake. Make Ahead Tip: Cover and store at room temperature for up to 2 days. Glaze just before serving. INGREDIENTS For Topping: | 3/4 cup sugar | 1/3 cup water | 8 large ripe red or purple plums (about 1 1/2 pounds) | For Cake: | 1 1/4 cups unsifted cake flour | 1 teaspoon baking powder | 1/2 teaspoon baking soda | 1/2 teaspoon salt | 2/3 cup buttermilk | 1/4 cup almond paste | 2 tablespoons canola oil | 1/2 teaspoon vanilla extract | 1/4 teaspoon almond extract | 1 large egg | 1 large large egg white | 2/3 cup sugar | 1/4 cup red currant jelly | | DIRECTIONS To make topping: Preheat oven to 350°F. | Combine 3/4 cup sugar and water in a heavy-bottomed saucepan. Bring to a simmer over low heat, swirling pan occasionally, until sugar dissolves. Increase heat to medium, cover and cook for 1 minute. Uncover and cook, without stirring, until syrup turns a deep amber color, 8 to 10 minutes. (Gently swirl pan if syrup is coloring unevenly). Immediately pour caramel into a 9-inch round cake pan. Swirl pan to coat bottom evenly with caramel. (Use caution, as caramel will be very hot). Cool until set, about 10 minutes. | Quarter plums lengthwise, removing pits. Arrange, cut-side down, in concentric circles over caramel; set aside. | To make cake: Whisk flour, baking powder, baking soda and salt in a bowl. | Combine buttermilk, almond paste, oil and vanilla and almond extracts in a food processor. Process until smooth; set aside. | Combine egg, egg white and 2/3 cup sugar in a large mixing bowl; beat with an electric mixer on high speed until thick and pale, 5 to 10 minutes. Alternately fold dry ingredients and buttermilk mixture into egg mixture with a whisk, making 3 additions of dry and 2 of liquid. Pour batter over plums. | Bake cake until golden and a skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert onto a serving plate. Let cool to room temperature. | Shortly before serving, heat jelly in a small saucepan over low heat, stirring until melted. With a pastry brush, glaze plums with jelly. | | Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. | Nutrition Information 10 servings - Facts Per Serving: | Calories: | 291 | Fat. Total: | 5g | Carbohydrates, Total: | 59g | Cholesterol: | 22mg | Sodium: | 265mg | Protein: | 4g | Fiber: | 2g | % Cal. from Fat: | 15% | Fat, Saturated: | 1g | | |
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