Easy Plum Cake
The original source was not gluten-free. I made this gluten-free with the ingredients listed and omitted some of the ingredients.
The original source was not gluten-free. I made this gluten-free with the ingredients listed and omitted some of the ingredients.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (25g)
- Sodium 6201.63112893508 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cut plums in half, stem to stern; remove seed. Place plums cut side down in well buttered pans (be generous with the butter because otherwise the plums may stick; they may stick anyway).
- Next make a simple caramel sauce with 1 cup white sugar and 1/3 cup water. Heat the sugar/water mixture without stirring (though you can swirl the pan from time to time) until the sugar is a beautiful light golden brown. Pour hot sauce directly over plums.
- Now here’s the easiest part. One box of yellow cake mix. Follow package directions. Pour the cake mixture over the plums to cover.
- Put pan in 350 degree oven for 30-40 minutes or until cake is done. Straight from the oven, invert cake onto a serving plate. Let cool. Dust with powered or granulated sugar.
- For a more formal dessert, serve with sour cream, whipped cream, Devonshire cream or, to really gild the lily, ice cream.
The Origins of Inverted Fruit Bakes
Upside-down cakes trace their culinary lineage to nineteenth-century skillet desserts, where bakers arranged fruit at the bottom of heavy iron vessels before pouring batter over the top to capture juices during baking. This method initially relied on heavy metal pans that could transition directly from stovetop caramelization to oven heat. While contemporary adaptations frequently utilize commercial mixes, the fundamental physics of baking fruit beneath batter remain entirely unchanged. Mastering this style requires understanding how sugar transitions from a crystal state into a liquid syrup.
Caramelization and Pan Preparation
Heating sugar and water without agitation prevents unwanted crystallization while the solution reaches a light golden amber hue at roughly 320 degrees Fahrenheit. Swirling the pan manually distributes thermal energy evenly across the heating element without introducing utensils that trigger graininess. Thoroughly buttering the baking vessel prevents the fruit from adhering permanently to the metal surface during the inversion process. When pouring the hot sugar mixture, work quickly before the temperature drops and the syrup solidifies prematurely against the sides of the pan.
Texture Dynamics of Fresh Fruit
Utilizing fresh seasonal stone fruit introduces significantly more moisture into the baking environment than preserved or dehydrated alternatives. This elevated water content requires extending the baking window to 40 minutes at 350 degrees Fahrenheit to ensure the crumb structure sets properly around the fruit. Inverting the dessert immediately upon removal from the oven utilizes residual steam pressure to release the caramelized fruit cleanly from the base. Letting the baked cake cool entirely before slicing allows the internal starches to firm up, yielding clean portions without structural collapse.
