Delicious Plum Upside Down Cake, Volteado de Ciruela

I never thought an upside-down plum cake will taste this good. For the upcoming celebrations this should be the dessert to prepare for your loved ones. A Easy, Elegant and Enticing cake. Enjoy!
Another three E cake I recommend is the Pineapple Upside-Down Cake.

I'm off  to roast some marshmallow, play board games with my family and dedicate this time to God, family, pets, farm and life. I'll be back sometime in January. I hope you do like this cake and that your able to bake it successfully this holiday for your family. Remember Christmas baking is all about enjoying family, friends and neighbors. It a opportunity to be grateful for all our blessings. Bake with love, and share the Christmas spirit. You can find favorite traditional Christmas recipes for previous recipes posted in this blog here: Dominican Traditional Holiday Favorites and More!

Share your cakes and Christmas creations by uploading a photo to our facebook page. We will love to see it!

Plum Upside Down Cake 
(Inspired from Nectarine, Plum and Apricot Upside - Down Cakes of Martha

For the Fruit Base:
5 plums
½ cup unsalted butter, room temperature
1 cup light-brown sugar, packed
1 teaspoon rum (optional)
½ teaspoon vanilla extract

For the Cake:
1½ cups all-purpose flour
2 Tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
½ cup (1 stick) unsalted butter, room temperature
¾ cups sugar
1 teaspoons vanilla extract
½ cup + 2 Tablespoons of milk

1. Preheat oven to 350˚F (175˚C).

2. Prepare pan: In a sauce pan, mix the butter, brown sugar, dark rum and vanilla extract over low heat until butter melts and all ingredients are well blended. Very lightly grease cake pan and spread brown sugar mixture evenly in the bottom of pan. Slice plum into ¼ inch wedges and arrange in circular pattern starting from the center and working outwards.

3. Bake cake: In a bowl, sift together flours, cornstarch, baking powder and salt; set aside. In an electric mixture with the paddle attachment, beat the butter and sugar until light and fluffy, three to four minutes, scrap down the sides of the bowl at least twice. Add vanilla, then eggs, one at a time. With the mixer on low speed (stir), add the flour mixture in three parts, alternating with the milk (beginning and ending with the flour). Stir until combined, about one minute.

 4. Pour batter into prepared pan and smooth with a spatula. Bake @ 350°F for approximately 30-40 minutes or until the cake has a golden brown color and cake tester (toothpick) inserted in the centers comes out clean. Transfer pan to wire rack to cool 20 minutes, loosen side of cake with a paring knife and invert to serving plate. Slowly lift the pan just enough to get a peek, and smile, for your creation looks appetizing! Return pan and leave loosely over cake for ten minutes. Serve warm or cool. Enjoy!

Yield: Two 7 inch diameter cake. 

Note: I used cornstarch on this recipe to achieve a soft textured cake. You can use cake flour instead of all purpose flour and omit the cornstarch.

Esta receta en Español: AQUÍ.

The true light that gives light to everyone was coming into the world. He was in the world, and though the world was made through him, the world did not recognize him. He came to that which was his own, but his own did not receive him. Yet to all who did receive him, to those who believed in his name, he gave the right to become children of God." ~ John 1:9-12.

Have a blessed holiday season,
Text and Photos © Mari's Cakes


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