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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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(adapted from Better Homes & Garden August 2007) A twist to an upside down cake. Ingredients:
cake |
3/4 cup fresh plums, chopped |
1/2 cup fresh blackberries |
1 1/3 cup all-purpose flour |
1/2 cup polenta |
2 tsp baking powder |
1/4 tsp salt |
1/2 cup granulated sugar |
2 tsp lemon or orange zest |
2 large eggs, at room temp |
2/3 cup whole milk, at room temp |
1/3 cup canola oil |
1/2 tsp vanilla extract |
icing (optional) |
1/3 cup powdered sugar |
2 tsp milk |
2 tsp lemon or orange juice |
Directions:
1. Preheat oven to 350F.
2. Butter and flour an 8-inch round cake pan.
3. Line bottom with a parchment paper circle and butter paper.
4. Arrange blackberries and chopped plums in the bottom of your prepared pan.
5. In a large bowl, stir together flour, polenta, baking powder, and salt. Set aside.
6. In another bowl, whisk sugar and zest.
7. Whisk in eggs, milk, oil and vanilla.
8. Add egg mixture to flour mixture all at once.
9. Stir until just combined.
10. Pour batter over fruit and spread evenly.
11. Bake at 350F for 40-45 minutes or until cake tester comes out clean. Cool in pan for 5 minutes.
12. Run a thin knife around edge of pan to loosen cake. Invert onto a cake rack.
13. Remove parchment paper.
14. Optional icing: Whisk sugar, milk and juice until smooth. Spoon over or lightly brush on warm cake.
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