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Lala land, CA
Hello! I'm Alex, an early 30-something who resides in downtown LA with my husband, pup, and portly cat. I work in TV and Film, oscillating between different departments as I weave a web of a career and try to figure out how to be a better person. As a collector of beautiful things I'd like to take this opportunity to share the little things in life that make me smile...

Tuesday, July 26, 2011

Let them eat CAKE!

Upside down Peach Cake!!!

This is hands down my favorite cake (though I usually make it with plums).  Like all my other recipes it's super simple but always impresses (though I think prettier when made with plums).  A perfect summer cake using yummy fresh fruit that's in season!


Ingredients

  • 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, plus extra for the pan, at room temperature
  • firm, ripe plums (or peaches - I used white and yellow), each cut into 8 wedges
  • 1/4 cup plus 2/3 cup granulated sugar
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 2/3 cup sour cream
  • 1 teaspoon pure vanilla extract



Directions

1.  Heat oven to 350° F. Butter an 8-inch cake pan and line the bottom with parchment paper.

2.  Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the plums and 1/4 cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the plums become syrupy, 3 to 4 minutes. Arrange the plums/peaches in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.

3.  In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

4.  With an electric mixer, beat the remaining 1/2 cup of the butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.

5.  Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate.



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