Plum Upside Down Cake
Ingredients
1 Cup Labneh (sub plain greek yogurt)
2 Eggs
1/4 Cup + 1 Tbsp Salted Butter (melted)
1/2 Cup Milk (of choice)
1/2 Tsp Vanilla Extract
1/2 Cup + 2 Tbsp Cane Sugar
2 Cups AP Flour (unbleached)
3/4 Tsp Baking Powder
1/2 Tsp Baking soda
1/2 Tsp Salt
2 Tsp Cardamom
4-5 Plums (this depends on the size of your preferred pan + the size of the plums)
Directions
1. Preheat your oven to 350°F or 180°C. Melt the butter over low heat and use about 1 tbsp of it to grease your cake pan, set the rest aside and dust your pan with flour until the whole cake pan is coated. Use the 2 tbsp of sugar and sprinkle in on the bottom of the cake pan in an even layer, set aside.
2. In a large bowl whisk together the eggs, milk, labneh (or yogurt), and vanilla until well combined. Whisk in the sugar and melted butter.
3. Once the wet ingredients have been mixed, sift in the flour, baking powder, baking soda, cardamom, and salt, fold only until combined.
4. Once your batter is complete, slice your plums in half like you would an avocado and remove the pit. Layer the fruit in any way you like around the bottom of your cake pan until covered nicely.
5. Pour the batter into the pan over the fruit, gently tapping the pan on the counter to release any air bubbles.
6. Bake the cake for 60-70 minutes or until the top is golden brown and the cake has an internal tempreture of around 195-200°F.
7. Remove the cake from the oven and allow to cool for 15 minutes before flipping it onto your desired dish for serving.
8. Serve once the cake has cooled with a scoop of vanilla bean ice cream, enjoy!
Recipe Recap
Ingredients
1 Cup Labneh (sub plain greek yogurt)
2 Eggs
1/4 Cup + 1 Tbsp Salted Butter (melted)
1/2 Cup Milk (of choice)
1/2 Tsp Vanilla Extract
1/2 Cup + 2 Tbsp Cane Sugar
2 Cups AP Flour (unbleached)
3/4 Tsp Baking Powder
1/2 Tsp Baking soda
1/2 Tsp Salt
2 Tsp Cardamom
4-5 Plums (this depends on the size of your preferred pan + the size of the plums)
Directions
1. Preheat your oven to 350°F or 180°C. Melt the butter over low heat and use about 1 tbsp of it to grease your cake pan, set the rest aside and dust your pan with flour until the whole cake pan is coated. Use the 2 tbsp of sugar and sprinkle in on the bottom of the cake pan in an even layer, set aside.
2. In a large bowl whisk together the eggs, milk, labneh (or yogurt), and vanilla until well combined. Whisk in the sugar and melted butter.
3. Once the wet ingredients have been mixed, sift in the flour, baking powder, baking soda, cardamom, and salt, fold only until combined.
4. Once your batter is complete, slice your plums in half like you would an avocado and remove the pit. Layer the fruit in any way you like around the bottom of you rcake pan until covered nicely.
5. Pour the batter into the pan over the fruit, gently tapping the pan on the counter to release any air bubbles.
6. Bake the cake for 60-70 minutes or until the top is golden brown and the cake has an internal tempreture of around 195-200°F.
7. Remove the cake from the oven and allow to cool for 15 minutes before flipping it onto your desired dish for serving.
8. Serve once the cake has cooled with a scoop of vanilla bean ice cream, enjoy!
Notes