<<< o >>> Passover Recipe Substitute List 2015 <<< o >>> Lenox Service for 8 Spring Bouquet <<< o >>> Spring Seder Plate <<< o >>> Kosher Kitchen Remodeling Part 2 <<< o >>> GIR Silicone Spatulas <<< o >>> Sweet and Sour Chicken - 2 Duck Goose <<< o >>> Frozen Vegetables - To Thaw or Not to Thaw <<< o >>> Spiritual Kneading through the Jewish Months <<< o >>> Carly Q Art Giveaway <<< o >>> Zachlawi <<< o >>>

Kosher Desserts

Bookmark and Share
Plum Upside Down Cake PDF Print E-mail


By Alison Barnett,

Do you know someone with a sweet tooth?  Look no further!  This dense and moist cake plays balances so perfectly with the tart plums.  Make it your own by replacing the plums with any fruit you would like.  I want to try cherry next!


4 ounces Earth Balance
10 ounces cake flour
3 teaspoons baking powder
1/2 teaspoon salt
12 ounces sugar
2 teaspoons lemon zest
4 fluid ounces egg whites
10 fluid ounces Almond Milk
Light brown sugar, for dusting
5 Plums, sliced in half, pit removed and sliced thinly


Preheat oven to 375.  Spray a springform pan and cut out a piece of parchment paper to fit the bottom of the pan.

Mix the flour, baking powder and salt in a bowl.  Using an electric mixer, beat the sugar and butter together until light.  Beat in lemon zest.

In another bowl, whisk egg whites and milk.  Beat in the flour mixture and milk- egg white mixture, alternating, ending with flour mixture.  Beat till smooth and scrape down bowl after each addition.

011plumcakeSprinkle just enough brown sugar to cover the bottom of the springform pan.   Put the fruit on top of the brown sugar, covering the entire bottom of the pan.  Pour the batter into the pan and bake for 45-60 minutes till toothpick comes out clean.

Cool, release the spring form pan and serve bottoms up.


Recipes: Desserts, Cake, Plum, Parve, Kosher

blog comments powered by Disqus
round-facebook round-twitter pinterest round-rss