Plum Peach Upside Down Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 416.3
- Total Fat: 17.7 g
- Cholesterol: 68.3 mg
- Sodium: 307.1 mg
- Total Carbs: 63.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.2 g
View full nutritional breakdown of Plum Peach Upside Down Cake calories by ingredient
Introduction
This is a recipe that I found where I exchanged the fruit used and then made it gluten free. I wanted to post it here for those of you that are gluten intolerant. Even with the problem I had mentioned in the instructions, this turned out delicious! This is a recipe that I found where I exchanged the fruit used and then made it gluten free. I wanted to post it here for those of you that are gluten intolerant. Even with the problem I had mentioned in the instructions, this turned out delicious!Number of Servings: 8
Ingredients
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1 1/4 cups sweet rice flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. xanthan gum
1/4 tsp. cinnamon
1/2 cup brown sugar, packed
6 tbsp. butter
1/3 cup butter
1 cup white sugar
1 egg
1 tsp. vanilla extract
3/4 cup milk
4 black plums, pitted and thinly sliced
1 peach, pitted and thinly sliced
Directions
Preheat oven to 350 degrees F. Grease a 9 inch cake pan. (I used a springform pan, but if it's not water tight - which mine proved not to be - it needs to be on a pan and can still cause quite an interesting mess.)
Combine the flour, baking powder, cinnamon, xanthan gum, and salt. Set aside.
In the prepared pan, combine 6 tbsp. butter and brown sugar. Place pan in preheated oven and heat until butter melts and begins to butter. Set aside.
In a large bowl, cream together the 1/3 cup butter and 1 cup white sugar until light and fluffy. Beat in the egg and then stir in the vanilla. Beat in the flour mixture, alternating with the milk, mixing until just incorporated.
I drain off the excess clarified butter before laying the fruit down. Either way, arrange plums and peaches in the pan on top of the brown sugar, overlapping slightly. Pour batter into prepared pan, covering fruit completely. Twist the pan gently from side to side to get the batter to settle.
Bake in preheated pan for 40-45 minutes until a toothpick inserted in the center comes out clean. Cool 15 minutes, invert onto a serving platter and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user EMER1023.
Combine the flour, baking powder, cinnamon, xanthan gum, and salt. Set aside.
In the prepared pan, combine 6 tbsp. butter and brown sugar. Place pan in preheated oven and heat until butter melts and begins to butter. Set aside.
In a large bowl, cream together the 1/3 cup butter and 1 cup white sugar until light and fluffy. Beat in the egg and then stir in the vanilla. Beat in the flour mixture, alternating with the milk, mixing until just incorporated.
I drain off the excess clarified butter before laying the fruit down. Either way, arrange plums and peaches in the pan on top of the brown sugar, overlapping slightly. Pour batter into prepared pan, covering fruit completely. Twist the pan gently from side to side to get the batter to settle.
Bake in preheated pan for 40-45 minutes until a toothpick inserted in the center comes out clean. Cool 15 minutes, invert onto a serving platter and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user EMER1023.
Member Ratings For This Recipe
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