Plum And Raspberry Upside-Down Cake Recipe

Name: Plum And Raspberry Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Tbsp unsalted butter; 1/3 c. light brown sugar; 6 med. plums halved and pitted; 1/2 pint raspberries; 1 1/2 c. flour; 1 tsp cinnamon; 3/4 tsp b.p.; 1/4 tsp b.s.; 1/4 tsp salt; 3/4 c. sugar; 1 tsp vanilla; 3 lg. egg yolks; 1/2 c. sour cream

Servings: persons

10 Tbsp unsalted butter
1/3 c. light brown sugar
6 med. plums halved and pitted
1/2 pint raspberries
1 1/2 c. flour
1 tsp cinnamon
3/4 tsp b.p.
1/4 tsp b.s.
1/4 tsp salt
3/4 c. sugar
1 tsp vanilla
3 lg. egg yolks
1/2 c. sour cream

1
Preheat over to 375
2
Butter an 8 inch springform pan and line with parchment paper.
3
Melt 2 Tbsp butter and pour into pan.
4
Sprinkle light brown sugar evenly over the melted butter. Arrange plum halves, cut side down and fill the gaps with raspberries.
5
Sift the dry ingredients. Cream 8 Tbsp butter, and sugar, then add vanilla and egg yolks. Add half the flour mixture. Beat in sour cream then add the rest of the flour.
6
Spoon batter over fruit. Place the pan in the oven and bake for 50-60 mins.

1001

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 Tbsp unsalted butter, 1/3 c. light brown sugar, 6 med. plums halved and pitted, 1/2 pint raspberries, and more.

Yes, Plum And Raspberry Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plum And Raspberry Upside-Down Cake

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