Monday, August 17, 2009

Whatever Upside Down Cake

upside down5


Here is another great recipe from 2 Dudes One Pan cookbook.

They call it a "whatever upside down cake", because you can use whatever fruit you like.

Don't think this is just a casual cake because of its name, it is really special, and one of the best summer cakes I have ever made. No kidding.

I used gorgeous ripe plums and threw in some fresh figs for good luck.

I will say this cake was time consuming and used more sugar and butter than I would usually choose in a baking recipe, but it does make a huge cake, and will feed a crowd.

I modified the recipe a bit for lazy people (I did NOT beat the egg whites seperately), and I substituted buttermilk (because I had some leftover) for the whole milk.



"Whatever" Upside Down Cake: (from 2 Dudes One Pan):

For the fruit bottom:

1 cup of brown sugar
one stick of butter

Melt the butter and sugar together (I melted them together in a glass measuring cup in the microwave, as the recipe suggested). Stir together until the sugar is melted into the butter and totally dissolved

I used 3 plums, peeled and sliced thin
and 2 fresh figs, sliced

Butter a 9 x 13 glass Pyrex pan and pour your brown sugar butter mixture on the bottom of the pan.
Place your fruit slices on this brown liquid and set aside.



For the batter:

2 cups flour
2 tsp of baking powder
1/4 cup cornmeal

1 1/2 cups of granulated sugar
1 stick of butter (yes, this is the second stick, you read it right)
6 eggs (yup, I said six eggs)
2 tbsp vanilla
1 cup of buttermilk

Mix your dry ingredients in a bowl and put them aside.

In a large bowl, beat your 6 eggs, butter, sugar and vanilla together and add buttermilk at the end. Incorporate this well to make a pancake like batter.

Gently tranfer the batter to the baking dish and spread it evenly over the fruit.

Bake at 350F for 50-60 minutes until the cake springs back from light pressure.
Cool in pan for 10 minutes then run a paring knife around the edges.
Place a serving platter on top of the cake (THIS IS THE TRICKY PART!), and carefully flip the cake, shaking the pan to release it.



Me Love This Cake.

17 comments:

Anonymous said...

You can NEVER have enough butter,
per Julia!!
mil

Ciao Chow Linda said...

I'm a big fan of the upside down cake - love all that brown sugar and butter flavor. But how do you stay so slim lady?

VeggieGirl said...

Ha! Love the title :-D

VeggieGirl said...
This comment has been removed by a blog administrator.
kat said...

Flipping a cake that size would be tricky but worth it.

T.W. Barritt at Culinary Types said...

Wow! Plums and figs, upside down, is a revelation for me! And, I am so in favor of one pan!

Zoe said...

I love that you can use any fruit. The possibilities are endless!

Bob said...

Looks fantastic! I love upsidedown cake.

Maria said...

I have plums galore, our tree went nuts this year. Thanks for the recipe!

A Feast for the Eyes said...

ANYTIME I see buttermilk in a cake recipe, I know this is a good thing! Your "whatever" of figs and plums were a perfect choice. Great recipe!

Pam said...

I'll take a HUGE slice please!!

doggybloggy said...

upside down, right side up - sideways - this cake looks so, so good!

We Are Not Martha said...

I've never made an upside down cake, but this looks so pretty and delicious! And I lovee buttermilk in cakes!

Sues

the ungourmet said...

I love that you chose plums and figs for your Whatever Upside Down Cake! :0)

LaDue & Crew said...

Oh this looks like something I need right now! Yum! I love how you get your recommended daily allowance of fig in every bite ;-)

The Japanese Redneck said...

Wow, rich and whats not to love. Looks great.
Ramona

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