Plum Upside-Down Cake

Some Egyptian dude I know was having a birthday this weekend.  Fluffy, frosted affairs didn’t seem a good match for him, so I made this plum upside-down cake instead.

This cake turned out so well, without even a hint of the drama that occurred while I was baking it.  It called for a 9 inch cake pan with 2 inch high sides.  2 inch sides?  Does such a cake pan even exist?  Not in my kitchen, anyway.  I had a 9 inch springform pan with tall sides so I decided to use it.  This, I thought, was a brilliant move.  I would only have to pry the bottom of the pan from the cake to reveal the plums.  Unmolding cakes historically has not been my super power.

The 2 inch sides were required for a very specific purpose: To prevent the caramel sauce in the bottom of the pan from bubbling over the sides and dripping onto the floor of the oven.  Using a springform pan to accomplish this proved futile.  The caramel leaked out the bottom … and dripped all over the floor of the oven.  Whoops.

I had to pull this baby and the oven racks out to clean up the boiling caramel before I had a reason to learn how to work the fire extinguisher in the hallway.

Onto a baking sheet went the springform pan for the remaining baking time.  I was making this thing well after 11:oo pm though, and I was completely paranoid of setting off my smoke detector.  The last time it went off, I ripped it out of the ceiling and it took a month of trying to get it reattached before I gave up and had The Egyptian to do it.  So, as it happened, I spent the next 40 minutes peering into the oven and wiping up leaked caramel before it had the opportunity to smoke.

Despite all that, this cake was amazing!

I’d say you should probably make it, but I can’t vouch for a version with all of the caramel intact.  It’s probably great as written, but it really didn’t need it.

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