Plum Cardamom Upside-Down Cake - Vegetarian
This Plum Cardamom Upside-Down Cake is a true masterpiece of autumn baking, combining the bold, sweet flavors of fresh plums with the aromatic spice of cardamom. The rich, caramelized topping beautifully complements the tender, buttery cake beneath, making it a showstopper for any dessert table.
Ingrédients
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 6 medium plums, pitted and sliced
- 1 teaspoon ground cardamom
- 1 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1,5 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Pour melted butter into the bottom of the cake pan and sprinkle evenly with brown sugar.
- Arrange plum slices in a single layer over the brown sugar mixture. Set aside.
- In a small bowl, mix the granulated sugar and ground cardamom together.
- In a large bowl, cream the softened butter with the cardamom-sugar mixture until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the plums, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting onto a serving plate. Serve warm or at room temperature.
Nutrition (per 100g)
Serving: 100g | Calories: 425kcal | Carbohydrates: 60g | Protéines: 6g | Fat: 20g | Sucre: 40g
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