I’m spending a lazy Sunday making plum jam, and we’re celebrating all things plum on TVFGI facebook page today—come on over and share your favorite stone fruit recipes!
All the recipes by the chef Gordon Ramsay
I’m spending a lazy Sunday making plum jam, and we’re celebrating all things plum on TVFGI facebook page today—come on over and share your favorite stone fruit recipes!
Summer plums, are perfect for this kind of cake because they are so colorful and full of juice. I think smallish ones work best because you can fit them in really tightly and get a really pretty mosaic effect when the cake is flipped over. Any color will do, they’re all beautiful.
To pit small plums, just run a sharp knife around them and gently twist the two halves apart. One half will have the pit embedded in it—gently pry it out with the knife.
I made one stupid mistake with this lovely cake…I chose to bake it in a spring form pan, even though I should have known that those ripe plums and that sea of caramelized sugar would combine to form a boatload of sticky plummy juice and that juice would likely seep through the bottom of the pan. It did. But even so, this cake was still really wonderful. I can only imagine how great it would be if I had used the right pan (a glass pie pan or regular cake pan)
Caramelized Plum Upside Down Cake
oven to 350F
enough small, halved plums to cover the bottom of your pan (I used about 12)
for the caramel:
1 cup sugar
1/3 cup water
for the cake:
3/4 cup sugar
6 Tbsp butter, at room temperature
2 eggs
1/3 cup sour cream
1 Tbsp vanilla paste (or extract)
1 cup plus 2 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
I don’t generally eat dessert, so I save this for breakfast. If you do use it as dessert, a little vanilla ice cream couldn’t hurt.
One year ago today–
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