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Plum Upside-Down Cake

Plum Upside-Down Cake

Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.

Published: Thursday

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Ingredients:

12 oz (375 g) large firm ripe prune or purple plums (3 to 6 plums)
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) butter, melted
Cake:
2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed brown sugar
3 eggs
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) spelt flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) cinnamon
Pinch each nutmeg and salt
2/3 cup (150 mL) milk

Preparation:

Halve and pit plums. Cut each into 6 wedges; set aside. In bowl, whisk sugar with butter until combined. Spread in greased 8-inch (2 L) square metal cake pan; decoratively cover with plums.

Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in orange rind and vanilla.

In separate bowl, whisk together all-purpose and spelt flours, baking powder, cinnamon, nutmeg and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over plums, smoothing top.

Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes.

Run knife around edges of cake; invert onto plate. Scrape any remaining syrupy base over plums. Serve warm or at room temperature.

Nutritional Info:

• Per serving about:
• cal: 437
• pro: 6 g
• total fat: 20 g
• sat fat:12 g
• carb: 60 g
• fibre: 2 g
• chol: 110 mg
• sodium: 234 mg
• potassium: 256 mg
• RDI :
• calcium: 9%
• iron: 13%
• vit A: 19%
• vit C: 5%
• folate: 20%