with a little help from my instagram friends, i decided to make a rosemary infused upside down plum cake! that's a mouthful. by infusing the rosemary (rather then chopping fresh rosemary) into the caramel sauce, it creates a very subtle rosemary flavour. garnishing anything with rosemary is my favourite things to do, it's just such a beautiful woodsy herb. the cake produced is not overly sweet, but on the dense side. this is the first time i got to rock my portland apron company apron. it is probably the most beautiful apron i have ever owned & couldn't be more my style. now i look & feel legit.
ingredients
for the sauce
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 sprig rosemary
- 1/4 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 4-5 red plums
for the cake
- 2 cups all purpose flour
- 1 3/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup raw sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup whole milk or cream
directions
- preheat oven to 350 degrees.
- sauce: in a sauce pan over medium heat add butter, sugar, salt, rosemary, cinnamon and vanilla. bring to a boil constantly stiring and remove from heat. pull out the rosemary.
- slice plums thinly. pour caramel sauce in an 8 or 9 inch cake pan & arrange the plum slices in a circle.
- cake: in a mixing bowl sift flour, baking powder, cinnamon, nutmeg and salt.
- in the bowl of your stand mixer using the beater attachment cream butter and sugar. add eggs one at a time until light and fluffy.
- mix in vanilla and milk until combined.
- slowly add your flour mixture and beat until the batter is smooth.
- carefully pour batter over the plums, ensuring you do not alter the design of the fruit.
- bake for 20-25 minutes, until cake is cooked throughout.
- let cool completely before flipping & serving.
ike what you see? get it here. cake stand | cake server | apron | plate | linen | bowl