When I saw this Lavender Plum Upside Down Cake come across my Instagram feed, I immediately started drooling. As many of you know, I’m not the world’s strongest baker. In fact, I don’t really care for baking because there isn’t much room for error. I like to experiment with recipes, and it’s really hard to do that when baking because you have to measure everything so exact. In an effort to start baking more, and get you all to hold me accountable, I’ve started a new series called ‘What to Bake.’
In this series, I will be showcasing an item that I think looks delicious, but I’ve yet to bake. The goal is for me to get your opinion on the sweet treat, and if you think it’s worthy, I’ll actually attempt to bake it.
The reason that I started out with this particular cake is because plum season is nearing its end. In fact, the end of October is typically when you’ll see the demise of plums at your grocery store, or they send the price up so high that you don’t want to buy it. Right now, you should see a lot of plum sales because the season is ending, and stores want to get rid of supply to make room for what IS in season.
One thing I’ve always done is find what’s on sale and then create a recipe off of that. I’ve never been one to like floral food, so I can already tell you that I will likely take the lavender out of this recipe. It’s not necessary, so I’ve been told, and I think the cake will take just fine, if not better, without it!
What do you guys think about this cake? BAKE or PASS? Tell me below in the comments!
*this cake was originally baked by Jake Cohen of ‘The Feed Feed’
Nonstick cooking spray, for greasing
3 medium plums, pitted and sliced into 8 wedges
21/4 cups granulated sugar, divided
2 sticks unsalted butter, melted
3/4 cup whole milk
1 lemon, zested (2 teaspoons)
2 cups all-purpose flour
2 teaspoons dried lavender flowers, ground
2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Preheat oven to 350°F. Grease a high sided 8-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with a concentric circles of plum slices then arrange the remaining in the center.
In a medium saucepan, combine ¾ cup sugar with 2 tablespoons water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, 5-6 minutes. Immediately pour over peaches in an even layer.
In a large bowl, whisk remaining 1½ cups sugar with butter until smooth. Add eggs and whisk until incorporated, followed by milk and lemon zest.
Add remaining ingredients to bowl and fold until just incorporated, then pour over the caramel-coated peaches. Bake until the top is golden and a toothpick inserted into the center comes out clean, 60-70 minutes.
Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then serve warm.
To visit The Feed Feed website and view the original recipe, click here!