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Okay, first I would like to say I’m sorry for bombarding you with a ton of photos today. The thing is that this cake looks so pretty I couldn’t decide which photos to use so I decided to just use all of them.
I haven’t posted any fall recipes just yet. This is actually my first. I know I’m a little late but I promise you many many fall recipes are coming up in the next few weeks!
Have you ever had an upside pineapple cake? How about a peach upside down?..
If you’ve had upside pineapple cake then you know how good it is. This peach and plum upside down is very similar to the classic pineapple cake with a delicious tangy twist. The addition of plums give this cake an unbelievable color and flavor.
If you fresh peaches and plums on hand, this is a great way to use them up. If not, canned peaches in heavy syrup work perfectly with this recipe. Plus, you will have peach syrup to pour on the cake after it’s baked! Also, any other type of fruit works! I’ve made this cake with apples, blueberries, and even oranges. Enjoy! 🙂
- 4 eggs
- 1 cup sifted cake flour
- 1 cup white sugar
- 1/4 cup orange juice or syrup from canned fruit
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1 cup packed light brown sugar
- 1 cup sliced peaches (fresh or canned, I used canned)
- 1 cup sliced plums fresh or canned, I used fresh
- To make the topping:Preheat oven to 350 degrees F. Melt 1/2 cup butter in microwave and pour into a 10 inch heavy skillet or springform pan. Sprinkle 1 cup brown sugar evenly over pan. Arrange peach and plum slices evenly over the mixture. set aside.
- To make the cake batter: Sift together flour, baking powder, and salt. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine, juice and vanilla extract. Spread batter evenly over fruit mixture.
- Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate. If you used canned fruit, pour the leftover syrup onto cake. Serve warm or cold. Store in fridge. Enjoy!