Whatever Upside Down Cake
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1POzd5uHNYyeacHAvVmtjrE2v6zI_US9HEZoBHUhfhTj8rW3a2NScRG4idi_-6nUdNrMO2zU834-dApIlYQqYADbRSNtLMsY7CwhA2yEe8evHyA8rXopYgZRZ6u8zJORf4Wj35-KHPJ0/s400/upside+down+collage.jpg)
"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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYWcXO4T7W7BcSX06lIjTWs08D6wLcOx5lh_Bp60zJif4b_YtUmddMGkKfPm_LOPz7SxGeK6rQzFuVOLPQtXWY3ekV2Cxv3zaqUQXkcPzJzMkvBtZtQu9-RQo6WM_z2q28RSteg5X-G0/s400/upside+down.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7K8exmxPvrhckpIispQgKM8r-xaW_ESkX4guGVZ2fYkBpUo2j7UUDltFUUM5-BeoFiYUY7noIPGRCKg0azRUEWJ2ze-sSOp9zxU3lE0V_1Xh0BLFWY7Kl98_KapQNKdWixxv3n77qCc/s400/upside+down7.jpg)
Me Love This Cake.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGE4VNjQqxTfycSTXrxLoLe_4kmkk2H5hod5DziF15OwBOoKexFo4par5gJ5LcQ4XW4xY871bF7v2LtY4iPWGpUlOVQ0BhhmMslDh-h_iNx881x63DeR9dax55i-8JUyMsiOwXeSUcmEws/s200/market_basket.gif)
Comments
per Julia!!
mil
Sues
Ramona