Plum Raspberry Rhubarb Upside-down Cake

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Monday.  It actually wasn’t that bad.  I got up and took The Stinker for a run this morning before work, our first run since last Wednesday.  It was short, but my leg was giving me fits last week, so I was happy that it didn’t bother me this morning.  It felt like forever since I’d run, so it felt really good to get on the trails again.  I’ve felt lazy not running the past few days, despite a couple of nice long hikes this weekend.  I also rode my bike to work today, then to tap dance class.  Now that I’m in the more advanced tap class, we get worked over pretty hard (which I LOVE) and work up a sweat every week.  It’s just what I was hoping this class would be!  After I rode my bike home from tap class, I was pretty whooped, but satisfied.  What an amazing mood-booster exercise is!

And now…for the cake.  As promised.

I made this cake last Friday for Girls’ Night, and it was a huge hit.  I decided I’d better write it down NOW, otherwise, I’ll forget all the changes that I made to it while I was making it.  Actually, I probably did forget something…but I’m trusting my brain right now that I am remembering it correctly.  Fingers crossed!

Plum Raspberry Rhubarb Upside-down Cake

Fruit bottom:

7 plums, cut in half, pits removed

3/4 cup raspberries

3/4 cup chopped rhubarb

2 tablespoons butter

1 cup brown sugar

To make the fruit bottom, melt the butter in a 12 inch cast iron skillet.  Add brown sugar and still until sugar is incorporated into the butter.  It won’t melt entirely, but it will be very soft and spreadable.  Spread the sugar mixture evenly over the bottom of the skillet.  Arrange the plum halves evenly around the bottom of the skillet.  If you want, place a raspberry in the middle of each plum where the pit was.  Sprinkle the raspberries and rhubarb around the plums like so:

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Cake:

5 tablespoons butter, softened

5 tablespoons sour cream

1 1/3 cup sugar

3 cups flour

3 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

3 eggs

2 teaspoons vanilla extract

1 1/2 cups buttermilk

Combine all the cake ingredients in a large bowl and mix well.  Pour the cake batter over the fruit in the skillet.  Bake at 350 degrees F for 40-45 minutes, checking for doneness after 40 minutes.  Cool completely before serving.  If you have a large platter, invert the skillet onto the latter so that the fruit is shown in all its glory.  If, like me, you do not have a platter that large, simply leave the cake in the skillet and turn each piece upside down on a plate when serving.  This cake is wonderful all by itself, but it would taste great with a scoop of vanilla ice cream!

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