Plum and rosemary upside-down cake is a delicious dessert that blends sweet and savory flavors in a simple yet tasty way. The plums become soft and sweet as they bake, creating a caramelized topping that adds richness to the cake. The rosemary brings a warm, earthy flavor that balances the sweetness of the fruit. The cake itself is soft and moist, and when flipped over, the plums form a glossy, sticky layer on top. This cake offers a new twist on a classic, making it a great choice for any occasion, especially thanksgiving. It’s easy to enjoy, with flavors that are sure to please everyone.
If plums are not your style, that’s okay. You can always substitute the plums for a different seasonal fruit of your choice such as mangos, pineapples, apples, peaches, and so much more.
Ingredients:
– 4 to 5 ripe plums, pitted and sliced
– 1 cup granulated sugar, divided
– 1/4 cup unsalted butter for caramel
– 1 tablespoon fresh rosemary, finely chopped
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, softened for the cake
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup whole milk
Time:
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 1 hour
– Yield: 8 servings
Instructions:
1. Begin by preheating your oven to 350°F (175°C). Properly prepare your 9-inch round cake pan by greasing it and lining the bottom with parchment paper to prevent sticking.
2. To create a luscious caramel base, melt 1/4 cup of unsalted butter in a small saucepan over medium heat. Stir in 1/2 cup of sugar, continuing to stir gently until the sugar dissolves completely and the mixture takes on a rich golden hue. Pour this caramel into the prepared cake pan, ensuring an even coating.
3. Arrange the plum slices over the caramel in a visually pleasing circular pattern, allowing them to overlap slightly. Sprinkle the finely chopped rosemary evenly across the plums, enhancing both flavor and aroma.
4. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg, combining evenly.
5. In a large mixing bowl, beat 1/2 cup of softened butter with the remaining 1/2 cup of sugar using an electric mixer. Cream the mixture until it becomes light and fluffy.
6. Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract for added fragrance.
7. Add the dry flour mixture to the butter mixture in three parts, alternating with the addition of whole milk. Begin and end with the dry ingredients, mixing gently until just combined to maintain a tender crumb.
8. Pour the prepared batter over the plum arrangement, using a spatula to spread it evenly across the pan.
9. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly browned.
10. After baking, allow the cake to cool in the pan for about 10 minutes. To reveal the beautifully caramelized top, run a knife around the edges to loosen it and invert it onto a serving platter. Carefully peel away the parchment paper.
Ready to Serve!
Enjoy the cake warm or at room temperature. For a touch of luxury, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream, both of which complement the cake’s flavors beautifully! You can even sprinkle some powdered sugar on top, adding extra flavor and style.
