Once upon a time I had the crazy notion to start and run a farmers market. I worked on it for 3 years and 2 full market seasons. I felt like a summertime carnie – it involved a lot of set up and take down of tents and running around in the heat and the sun making sure my farmers and growers and food vendors were taken care of.
I was lucky – I had an amazing board, great vendors, fun farmers, and a top notch crew and a lot of community support. Often I would get lucky and a farmer would hand off some bonus produce at the end of the night. One such night, I happened to get a HUGE sack of Italian plums.
I made jam. And there were still plums left over. We ate some out of hand. And there were still plums left over. So a version of this cake happened. I’ve tweaked it a bit here and there over the years. Added some warming spices. Experimented with adding bitters. Didn’t have Italian plums and used standard black plums. Switched from milk to evaporated milk as the liquid….
Stone fruit (peaches, plums, apricots and such) are delicious in an upside-down cake that can show off how colorful they are. This one comes together quick.
The other trick I discovered with an upside-down cake is to lower the temperature of the oven and bake the cake for longer. It means that the fruit doesn’t burn, the edges don’t get crisp and the center isn’t soggy. The added moisture of the fruit was causing me all these issues early on. All fixed by just lowering the temperature. I’m sure the die hard bakers out there were born knowing this. But die hard baker I am not. So it was a total revelation.
Final thought. Have you used aromatic bitter in baking? I mean, they are usually used in cocktails. But if you haven’t tried them in place of vanilla extract in baking, you are seriously missing out.
I served this beauty with a dollop of vanilla bean crème fraîche but whipped cream would be equally delicious.
This recipe is part of the Eat Seasonal series by Becky from The Vintage Mixer. I’m always so inspired by the creativity that comes out of this group.
Here are the other great seasonal recipes you REALLY need to go and check out:
Healthy Turkey, Zucchini & Rice Casserole by Cookin’ Canuck
Caramelized Onion Galette by The Vintage Mixer
Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones by Food for My Family
Grilled Chicken and Vegetable Panzanella Salad by Completely Delicious
Coconut Cherry Cobbler by Kitchen Confidante
Chicken Parmesan Stuffed Zucchini Boats by Flavor the Moments
Healthy Berry Crisp with a Coconut Oat Crumb Topping by Joy Food Sunshine
Zucchini, Cherry Tomato, and Gorgonzola Bites by Letty’s Kitchen