NECTARINE, PLUM, AND APRICOT UPSIDE-DOWN CAKES
These stone-fruit cakes are equally delicious warm with a scoop of vanilla ice cream or cool with a dollop of creme fraiche.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes five 6-inch cakes or 36 mini cakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Make the fruit enhancer: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, maple syrup, dark rum, light-brown sugar, vanilla extract, and salt until well blended.
- Spray five 6-by-3-inch round cake pans or three 12-cup standard muffin tins with cooking spray; if using cake pans, line the bottoms with parchment paper and spray with cooking spray. Divide fruit enhancer evenly among cake pans or muffin tins and spread with an offset spatula to make smooth.
- Slice fruit into 1/4-inch wedges. Starting from the inside and working outwards, arrange fruit slices in a fanlike, circular pattern on top of fruit enhancer, using about 2 to 3 pieces fruit per cake. If making mini upside-down cakes, slice fruit into circular, cross-sectional slices about 1/4-inch thick, using one round slice per muffin tin. You can also use thin wedges or slices for the mini upside-down cakes, and arrange in a decorative fashion.
- Make cake: Into a medium bowl, sift together flours, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
- Divide the batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 35 to 40 minutes for the 6-inch cakes, or 20 to 25 minutes for the mini upside-down cakes. Transfer pans to a wire rack to cool 30 minutes, or 20 minutes for minis. Loosen side of cake with small offset spatula or paring knife. Invert cakes onto a rack set atop a baking sheet; peel off the parchment if necessary. Serve warm or cool.
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Neriza Ong
[email protected]I made these cakes for my friends and they loved them.
Georgiana Ioana
[email protected]These cakes are so easy to make. I'm definitely going to make them again.
Irshad Hashim
[email protected]I love the way these cakes look. They are so impressive.
Nadalie Carrizales
[email protected]These cakes are so beautiful and delicious. I'm definitely going to make them again.
Crazzy Boss
[email protected]I made these cakes for my family and they loved them. They are a great dessert for any occasion.
Raju Kasmeer
[email protected]These cakes are so easy to make. I'm not a very experienced baker, but I was able to make them without any problems.
Rex Chris
[email protected]I love the combination of fruit in these cakes. The nectarines, plums, and apricots are all so juicy and flavorful.
Tarka Bahadur
[email protected]These cakes are amazing! I've never had an upside-down cake before, but I will definitely be making them again.
Lolli Yeye
[email protected]I'm so glad I found this recipe! I've been looking for a good upside-down cake recipe for a while now. These cakes are definitely a keeper.
Osman Banjar
[email protected]These cakes are perfect for summer! They are light and refreshing, and they are a great way to use up fresh fruit.
Chand King
[email protected]I made these cakes with peaches instead of nectarines and they were still delicious. I think any type of fruit would work well in this recipe.
Abudu Phiri
[email protected]These cakes are so beautiful! I love the way the fruit looks on top. They are also very easy to make, which is a bonus.
Sheraz Az
[email protected]I'm not a huge fan of fruit, but I really enjoyed these cakes. The fruit was not too tart or sweet, and the cake was perfectly balanced.
Imtiaz Khalil
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved them. They are so easy to make and they look so impressive.
Junior Kessy
[email protected]These cakes were absolutely delicious! The fruit was perfectly ripe and juicy, and the cake was moist and fluffy. I will definitely be making these again.