Plum & Rosemary Upside-Down Cake is a wonderful culinary celebration of fall’s rich and enchanting flavors. The combination of caramelized plums with aromatic rosemary offers an unexpected yet delightful twist on the classic upside-down cake. It’s a dessert that’s guaranteed to impress guests and add a special touch to any gathering.
Introduction
As the leaves start to change and a crispness permeates the air, there comes a desire for warmth and comfort that often finds its way into our kitchens. Seasonal fruits like plums come into their own, providing sweetness and a touch of tartness perfect for baking. In this exquisite Plum & Rosemary Upside-Down Cake, ripe plums meld with the distinctive scent of rosemary, creating an unforgettable treat that captures the essence of autumn. This cake’s beautiful presentation makes it perfect not just for family dinners but also for festive occasions.
Detailed Ingredients
To bring this cake to life, gather the following 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
Prep Time, Cook Time, Total Time, Yield
Preparation is key in any kitchen. For this cake, you will need:
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 1 hour
– Yield: 8 servings
Detailed Directions and 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.
11. 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.
Notes
While this cake shines with its combination of plums and rosemary, feel free to experiment. Substitute plums with other seasonal fruits like pears or apples for a different take. Make sure your plums are ripe but firm to ensure they hold their shape during baking. Fresh rosemary can be potent, so adjust the amount to your taste to avoid overwhelming the delicate balance of flavors.
Cooking Techniques – FAQ
– Why use parchment paper? Parchment paper prevents the caramel from sticking to the pan, ensuring a smooth release.
– Can I use dried rosemary? Fresh rosemary offers a more vibrant flavor, but dried can be used in a pinch. Use half the amount if substituting.
– What if I don’t have whole milk? Substitute with 2% milk, almond milk, or even buttermilk for a slightly different texture and taste.
Conclusion
Plum & Rosemary Upside-Down Cake is more than just a dessert; it’s an experience. The melding of sweet, tart, and herbal flavors encapsulates the warmth of the fall season, making it suitable for any occasion from intimate family meals to larger celebrations. The beauty and aroma of this cake ensure that it is not only a treat for the taste buds but also for the senses.
More Recipes Suggestions and Combination
If this upside-down cake has piqued your interest, consider exploring other seasonal delicacies such as Apple and Walnut Cake with Cinnamon Glaze or a Rustic Fig and Honey Tart. For a savory-sweet combination, pair the Plum & Rosemary Cake with a cheese board featuring aged cheddar or creamy Brie. Enjoy the journey of flavors this season has to offer, and let your kitchen be filled with warmth and delight.
Plum & Rosemary Upside-Down Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining with parchment paper.
- Melt 1/4 cup of unsalted butter in a small saucepan over medium heat and stir in 1/2 cup of sugar until the mixture becomes a rich golden caramel.
- Pour the caramel into the prepared cake pan and arrange the plum slices over it in a circular pattern. Sprinkle with chopped rosemary.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream 1/2 cup of softened butter with the remaining 1/2 cup of sugar until light and fluffy.
- Incorporate the eggs one at a time, blending well after each addition. Stir in the vanilla.
- Alternate adding the dry mixture and the milk, starting and ending with the dry ingredients, and mix until just combined.
- Pour the batter over the arranged plums, spreading evenly with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly browned.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a serving platter and removing the parchment paper.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
