Upside-Down Plum Poppy Seed Cake

Preparation:  40 min. Cooking: 55 min. Total: 95 min.
Recipe photo
  • 1/2 Cup unsalted butter , softened
  • 6 dark purple plums , pitted, and each cut into 6 wedges
  • 1 1/4 Cup sugar
  • 2 large eggs , separated, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 Cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp poppy seeds
  • 4 Tbsp milk
Butter a 9x2 inch round cake pan. Dust with flour and tap out excess. Heat 2 whole Tbsp unsalted butter butter in a heavy nonstick skillet over medium high heat. Add plums and 1/2 whole cup sugar sugar. Cook about 5 minutes, stirring occasionally until plums are just tender and sugar is completely melted. Transfer fruit to a plate using a slotted spoon. Reserve syrup in skillet. Let cool slightly.

Arrange plums, cut sides down, along bottom of prepared pan in concentric circles. Boil reserved fruit syrup in skillet about 1 minute, stirring constantly, until slightly thickened. Pour syrup over plums and let cool completely.

Preheat oven to 350 ℉. Beat together remaining 1/2 whole cup unsalted butter butter and 3/4 whole cup sugar of remaining sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla.

Sift together flour, baking powder and salt in a bowl. Stir in poppy seeds. With mixer on low speed, alternately add flour mixture and milk to butter mixture, beginning and ending with flour, and beat until just blended.

Using clean beaters and bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually beat in remaining 2 whole Tbsp sugar sugar and continue to beat to stiff peaks. Using a rubber spatula, gently fold 1/3 of whites into cake batter. Then fold in remaining whites just until blended. Spread batter evenly over plums in prepared pan. Bake 50-55 minutes, or until a tester inserted in center comes out clean. Let cake cool completely in pan. Run a small knife around edge of pan, then invert cake onto a serving plate.
Calories
270 Cal
Fat
12 g
Carbs
39 g
Protein
3.4 g
Fiber
1 g
Sugar
27 g
Cholesterol
62 mg
Sodium
160 mg


Nutrients

Fiber     1 g
Fat     12 g
Sugar     27 g
Carbs     39 g
Protein     3.4 g
Calories     270 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     3.1 g
Fat, Sat     6.6 g
Fat, Trans     0.1 g
Fat, Percent     38 %

Vitamins

Vitamin, K     3.4 mcg     2.8 %
Vitamin, A     470 IU     16 %
Vitamin, B12     0.1 mcg     5 %
Niacin     1.1 mg     6.8 %
Riboflavin     0.2 mg     11 %
Vitamin, C     3.2 mg     3.5 %
Vitamin, D     5.5 IU     0.9 %
Vitamin, B6     0 mg     2.1 %
Vitamin, E     0.5 mg     3.3 %
Panto, Acid     0.3 mg     4.9 %
Choline     25 mg     4.5 %
Thiamin     0.2 mg     12 %

Minerals

Calcium     59 mcg     5.9 %
Phosphorus     91 mg     13 %
Magnesium     10 mg     2.5 %
Copper     0.1 mcg     6.4 %
Fluoride     1.7 mcg     43 %
Zinc     0.4 mg     3.2 %
Cholesterol     62 mg     0.1 %
Sodium     160 mg     11 %
Selenium     8 mcg     15 %
Manganese     0.2 mg     2.5 %
Potassium     99 mg     2.1 %
Iron     1 mg     13 %