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.

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.
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!
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!
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 ;-)
Wow, rich and whats not to love. Looks great.
Ramona