Plum blood orange upside down cake

Plum blood orange upside down cake
What you will need:

1 1/4 cup all purpose flour

1/2 cup cornmeal

1 cup sugar

1/4 cup milk

1/4 cup sour cream

1/4 cup orange juice

3 large eggs

2/3 cup Patricia & Paul Blood Orange fused olive oil

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3 – 4 plums

1 TBS light brown sugar

2 TBS Patricia & Paul Golden Pineapple white balsamic 

Preparation:

Preheat oven to 350

Spray a 9” round cake pan with cooking spray, line with a parchment round and spray again. Pit plums and cut into 1/4” slices.

Stir together the golden pineapple white balsamic vinegar and the light brown sugar until the sugar dissolves. Pour into the prepared pan and tilt the pan until the bottom is covered. Arrange the plum slices in concentric circles until the entire bottom is covered. Set aside.

In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a medium bowl add the sugar, sour cream, milk, and orange juice. Stir to combine. Add the eggs and blood orange infused olive oil. Whisk to combine.

Carefully pour the liquid mixture into the flour mixture and fold until just combined.

Slowly pour into the cake pan being careful to not disturb the plums.

Bake in the preheated oven for 40 – 45 minutes until a tester comes out clean.

Cool on a wire rack for 10 minutes and then run a butter knife around the edges to loosen the cake and flip the pan to unmold. 

Carefully and slowly remove the parchment, replacing any plum pieces that may dislodge. Cool completely before serving. Serve with whipped cream or vanilla ice cream if desired.

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