Upside-Down Fruit Cake
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
52
Spice
61
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°F
2
Use a little butter to grease a 9-inch round springform pan, then line the base with parchment paper
3
Wrap the base of the pan with aluminum foil
4
Halve and pit the plums, then cut each half into 3 wedges
5
Toss them with 4 tablespoons light-brown sugar
6
Arrange the fruit in the bottom of the pan in neat rings
7
They must be in a single layer
8
Make sure you add all the sugar
9
Put the butter in a mixing bowl with the dry ingredients, sour cream, eggs, and almond extract
10
Use an electric mixer to beat everything to a smooth, fairly thick cake batter
11
Spoon the batter on top of the fruit, then smooth the top
12
Bake until the cake is golden and has risen, 55 minutes to 1 hour
13
A skewer should come out clean when inserted in the center
14
Run an icing spatula or table knife around the edge of the pan to loosen the cake, then let cool on a cooling rack
15
Serve the cake warm
16
If you need to reheat it, cover it loosely with foil and warm in a low oven for 15 minutes
17
Preheat the oven to 350°F
18
Use a little butter to grease a 9-inch round springform pan, then line the base with parchment paper
19
Wrap the base of the pan with aluminum foil
20
Halve and pit the plums, then cut each half into 3 wedges
21
Toss them with 4 tablespoons light-brown sugar
22
Arrange the fruit in the bottom of the pan in neat rings
23
They must be in a single layer
24
Make sure you add all the sugar
25
Put the butter in a mixing bowl with the dry ingredients, sour cream, eggs, and almond extract
26
Use an electric mixer to beat everything to a smooth, fairly thick cake batter
27
Spoon the batter on top of the fruit, then smooth the top
28
Bake until the cake is golden and has risen, 55 minutes to 1 hour
29
A skewer should come out clean when inserted in the center
30
Run an icing spatula or table knife around the edge of the pan to loosen the cake, then let cool on a cooling rack
31
Serve the cake warm
32
If you need to reheat it, cover it loosely with foil and warm in a low oven for 15 minutes