Yummy Pluots

Upside Down Pluot Cake

The pluot is a cross hybrid of plum and apricot. It looks like a plum but it is known for it's sweetness, intense flavor, and very juicy pulp. Pluots are also rich in vitamin A.  The fruit is tart and sweet and covered in a delicious syrup.  The light and airy cake compliments the intensity from the fruit which makes this dish perfectly balanced.

 

Upside Down Pluot Cake Recipe

Ingredients:

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
6-8 organic pluots, cut in quarters and pitted
1 3/4 cups granulated sugar, divided
3 large eggs, at room temperature
1/3 cup Greek yogurt
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

 

Directions:

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the pluots in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the pluots. 


Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the yogurt, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined. 


Pour the cake batter evenly over the pluots and bake for 30 to 40 minutes, until a toothpick comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a pluot sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar. 




Adapted from Ina Garten