Inverted Plum Cake

Category: Bakery products
Inverted Plum Cake

Ingredients

Plum and nut layer:
Fresh plums 500 g
Sugar 70 g (35 + 35)
Butter 50 g
Walnuts 60 g
Cake:
Yolks 60 g
Sour cream 120 g (60 + 60)
Vanilla
Wheat flour 150 g
Sugar 150 g
Baking powder 3/4 tsp
Soda 1/4 tsp
Salt 1/4 tsp
Room temperature butter 130 g

Cooking method

  • "Inverted Plum Cake" - let's break down the name.
  • Firstly, the cake is a delicate soft airy, completely not dense - a kind of transition line between a cake and a biscuit in our understanding.
  • Second, why is it inverted? It's very simple: the nut-fruit filling is laid out down the mold, and the baked cake is turned over. And our fruits are on top. Yes, not just fruits, but caramel fruits ...
  • And thirdly, it is absolutely not necessary to use only plums. This cake is seasonal - what's ripe with that and the bake. Early autumn is the time for the most delicious Hungarian plum. Cherries and berries will be wonderful in summer. Well, apples please all year round.
  • So we figured it out. And as a result, we have a delicious aromatic cake for evening tea.
  • So, very detailed, but very simple.
  • COOKING PROCESS:
  • Plum and nut layer:
  • 1. Peel the plum and add half the sugar. Let stand for about an hour to extract juice. After an hour, put it in a colander to separate the juice.
  • 2. Preheat the oven to 180C. Pour the walnuts on a baking sheet in an even layer. We keep in the oven for about 10 minutes until darkening. We take out, cool, peel. Grind in a blender into medium crumbs.
  • 3. Cover the form with parchment.
  • 4. In a saucepan with a thick bottom, melt the butter. Lubricate the form and parchment with them (it will take about 1 tbsp. L.)
  • 5. Pour the second half of the sugar into the remaining butter, as well as the strained juice from our plum. Bring to a boil and simmer for about 3 minutes, stirring occasionally.
  • Inverted Plum Cake
  • 6. The resulting hot creamy caramel mass is evenly distributed over the bottom.
  • 7. Spread the plums evenly on top and sprinkle with walnuts.
  • Inverted Plum Cake
  • Cake:
  • 8. In a separate container, mix the liquid ingredients - yolks and half sour cream.
  • 9. Sift flour, sugar, salt, baking powder, soda and vanilla into the mixer bowl. We mix.
  • 10. Add butter and the other half of the sour cream to the dry ingredients. Stir at medium speed for about 2 minutes.
  • 11. Gradually introduce liquid ingredients with the mixer on. Stir for about 1 minute more. The dough should be smooth.
  • 12. We spread our dough in an even layer on the nut-fruit filling.
  • Inverted Plum Cake
  • 13. We bake in the oven at 190C for about an hour. A toothpick stuck in the center of the cake should come out dry.
  • Inverted Plum Cake
  • 14. Remove from the oven, loosen the walls and immediately turn onto a serving dish. We do not remove the form immediately, but let it stand for 3-5 minutes.
  • 15. Remove the mold, lightly sprinkle with nuts.
  • Everything is ready!
  • Perfect both warm and cool.
  • Inverted Plum Cake
  • Let's enjoy the moment while there are still fresh plums!

The dish is designed for

8-10 servings

Time for preparing:

2 h

Cooking program:

oven

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers