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Spiced Upside-Down Cake with Plums and Cardamom - photo 1
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Spiced Upside-Down Cake with Plums and Cardamom

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Medium 13 wyświetleń ~29.57 PLN - (0)
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Description

This is an incredibly aromatic and moist cake that is the essence of autumn. Imagine juicy, ripe plums bathed in deep, buttery caramel, creating a shiny, sticky mosaic on top of the cake. The base, or rather the top once flipped, is a fluffy, buttery cake with a deep, spiced aroma, dominated by cinnamon, warming ginger, and noble, slightly citrusy cardamom. This cake, known as an 'upside-down cake', is baked 'upside down', and its charm is only revealed after being taken out of the oven and flipped onto a serving plate. Serve it warm, with a dollop of thick sour cream or a scoop of vanilla ice cream, which will perfectly balance the sweetness of the caramel. It is the perfect dessert for cool afternoons, gatherings with friends, or as a sweet ending to a family dinner.

Składniki (15)

Servings:
8
  • Hungarian plums 750 g
  • Butter 230 g
  • Demerara brown sugar 150 g
  • Wheat flour type 450 250 g
  • Drobny cukier do wypieków 150 g
  • Eggs 3 szt.
  • Thick natural yogurt 180 g
  • Baking powder 10 g
  • Baking soda 3 g
  • Ground ginger 1 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Ground cardamom 2 g
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Walnuts 50 g
💰 Szacowany koszt dania: ~29.57 PLN (3.70 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and plums

1

Preheat the oven to 175°C (fan) or 180°C (top-bottom). Prepare a round baking pan with a diameter of 24 cm. Wash the plums thoroughly under running water and dry them with a paper towel. Cut each plum in half along the pit and remove the pit. Set the plum halves aside.

Ingredients: Hungarian plums
Use a pan with a solid bottom, not a springform pan, as the caramel may leak. If you only have a springform pan, wrap it very tightly on the outside with a double layer of aluminum foil.

Caramel Plum Layer

2

In a small saucepan, place 80g of butter and 150g of brown sugar. Heat over medium power, stirring constantly with a wooden spoon, until the butter and sugar completely dissolve and combine into a smooth, bubbling caramel sauce. This will take about 3-4 minutes. Once ready, immediately pour the hot caramel into the bottom of the prepared pan and spread it evenly by tilting the pan.

Ingredients: Butter, Demerara brown sugar
Be careful, the caramel is very hot! Do not touch it with your fingers. Stir vigorously to prevent the sugar from burning. The caramel should have the consistency of thick syrup.
3

On the layer of hot caramel, start placing the halved plums cut side down. Arrange them very tightly, one next to the other, starting from the outer edge of the pan and moving towards the center, creating a pattern resembling a spiral or a flower. The plums will shrink slightly during baking, so do not leave any gaps between them. If you are using nuts, sprinkle them evenly over the arranged plums now.

Ingredients: Hungarian plums, Walnuts
Work quickly, as the caramel will start to set. A tight arrangement of the plums is key for the visual effect after flipping the cake. Additionally, you can add chopped walnuts to enhance the texture.

Preparation of gingerbread dough

4

In a large bowl, sift 250g of wheat flour. Add 10g of baking powder, 3g of baking soda, 4g of cinnamon, 2g of cardamom, 1g of ginger, and 2 pinches of salt. Mix all the dry ingredients thoroughly with a whisk. This will ensure that the leavening agents and spices are evenly distributed in the flour.

Ingredients: Wheat flour type 450, Baking powder, Baking soda, Ground cinnamon, Ground cardamom, Ground ginger, Salt
Sifting flour is important – it aerates it and removes any lumps, making the dough lighter and fluffier. Use a large bowl to avoid mess.
5

In a second, large bowl, place 150g of soft butter (at room temperature) and 150g of fine sugar. Using a mixer with a paddle attachment, beat the ingredients on medium-high speed for about 5-7 minutes. The mixture should become very light, almost white, and noticeably increase in volume, resembling a fluffy cream.

Ingredients: Butter, Drobny cukier do wypieków
This is a key step! Properly aerating the butter with sugar guarantees a fluffy cake. The butter must be really soft, but not melted. Take it out of the fridge about 1-2 hours before baking.
6

Reduce the mixer speed to medium. Add the eggs (at room temperature) one at a time. Mix each portion of egg only until it combines with the butter mixture. Scrape down the sides of the bowl with a spatula after adding each egg. Finally, add 5g of vanilla extract and mix briefly.

Ingredients: Eggs, Vanilla extract
Adding the eggs one at a time and ensuring they are at room temperature prevents the mixture from curdling. If the mixture does curdle anyway, don't worry – adding flour in the next step should save it.
7

Now you will alternately add the dry ingredients and yogurt. Set the mixer to the lowest speed. Add 1/3 of the prepared flour mixture and mix just until combined. Then add half of the yogurt (90g) and mix briefly again. Repeat: add another 1/3 of the flour, the remaining yogurt, and finish with the last portion of flour. Mix only until no dry ingredients are visible.

Ingredients: Thick natural yogurt
Do not mix the batter too long! Overmixing after adding the flour develops gluten, which can make the batter tough and dense. You can make the final movements with a spatula to ensure everything is combined.

Baking and cooling

8

Gently transfer the prepared batter onto the layer of plums in the baking dish. Use a silicone spatula to evenly spread the batter across the entire surface, reaching the edges of the dish. Smooth the top. Place the dish in the preheated oven and bake for 50-60 minutes.

To check if the cake is ready, insert a wooden skewer into the center. If it comes out dry (without traces of raw batter), the cake is baked. Baking time may vary depending on the oven.
9

Remove the cake from the oven and place it on a wire rack to cool. Leave it in the pan for exactly 10 minutes. This is a very important time - the cake must cool slightly to avoid falling apart, but the caramel must still be liquid for the cake to release from the pan.

Do not leave the cake in the mold for longer than 10-15 minutes! If the caramel completely hardens, it will stick the plums to the bottom of the mold and you won't be able to remove the cake intact.
10

After 10 minutes, carefully run a knife along the edge of the cake to separate it from the pan. Cover the pan with a large plate or platter. Using kitchen gloves, confidently and quickly flip the pan upside down along with the plate. Place the plate on the countertop and gently remove the pan. If any plums stuck to the bottom, gently remove them and place them back on the cake. Leave the cake to cool further.

This is the most exciting moment! Be careful, as hot caramel may spill out of the mold. Use thick gloves to avoid burns. Make the flipping motion decisively, without hesitation.

Fun Fact

💡

Upside-down cakes gained popularity in the United States in the early 20th century when the Dole company began promoting canned pineapples. The most famous version became the pineapple cake, but this technique originates from the French Tarte Tatin, which was created by accident in the late 19th century.

Best for

Jesienne popołudnie przy herbacie Rodzinny deser Spotkanie z przyjaciółmi Słodki poczęstunek do pracy

Tips

🍽️ Serving

The cake tastes best when it's still slightly warm. Serve it with a dollop of thick sour cream, crème fraîche, or a scoop of vanilla ice cream, which wonderfully contrasts with the sweetness of the caramel and the spiced flavor of the cake. Before serving, you can lightly dust it with powdered sugar.

🥡 Storage

Store the cake at room temperature, covered with a dome or in an airtight container for up to 3 days. Thanks to the large amount of fruit and the moist cake, it stays fresh for a long time. It does not require refrigeration.

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