Upside-down fruit cake with plums and vanilla — walnuts (Print version)
Upside-down fruit cake with plums and vanilla — walnuts. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
# Ingredients:
Base
01 -
40 g unsalted butter, softened
02 -
60 g light brown sugar
Cake batter
03 -
150 g unsalted butter, softened
04 -
150 g granulated sugar
05 -
2 large eggs
06 -
180 g all-purpose wheat flour
07 -
6 g baking powder
08 -
2 g fine salt
09 -
100 ml whole milk
Flavor ingredients
10 -
300 g plums, pitted, prepared weight
11 -
1 tsp vanilla extract
12 -
40 g walnuts, chopped
# Instructions:
01 -
Heat the oven to 175°C (345°F), conventional heat. Line the base of 24 cm round cake tin with baking parchment and lightly grease the sides.
02 -
Wash the fruit and dry it thoroughly. Cut apples and pears into thin slices, stone fruit into small wedges; leave berries whole. Weigh the fruit after peeling, coring or pitting. Drain canned pineapple thoroughly. Keep zest, spices and nuts separate from the fruit.
03 -
Melt the 40 g butter for the base and spread it over the lined bottom. Sprinkle the 60 g brown sugar evenly, then arrange the prepared fruit in one close layer. This is a buttery sugar base; there is no separate hot caramel to make.
04 -
Beat the softened butter and sugar for 3 minutes until paler and fluffy. Add the eggs one at a time, beating after each addition and scraping the bowl. Use the amounts from the cake batter group, not the topping.
05 -
Mix the flour, baking powder and salt separately. Stir into the butter mixture in two additions, alternating with the listed milk or yogurt. Stop as soon as the flour disappears; do not beat the finished batter.
06 -
Divide the additional nuts, dried fruit, coconut or chocolate into two equal portions. Scatter one half over the fruit before covering it with batter; fold the other half into the batter. The baked cake will have these additions on its fruit surface and inside its crumb. Fold zest, spices or vanilla into the batter and gently spread it over the arranged fruit without moving the fruit. Bake as instructed.
07 -
Bake on the middle rack for 40–53 minutes. Check the cake, not a piece of fruit, with a skewer: it should come out without wet batter. The center should feel set. If the top darkens early, cover loosely with foil and continue baking.
08 -
Rest for 10 minutes, loosen the sides with a blunt knife, place a serving plate over the tin and carefully invert using oven gloves. Lift the tin and peel off the paper. Cool for 45 minutes. Do not leave it in the tin until cold, or the fruit may stick.
# Good to know:
01 -
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
02 -
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.