Upside-down Prune Cake

Yield: 1 (9-inch) cake

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Preheat oven to 350° F.

In a small saucepan, combine 1/4 cup white sugar, wine, cinnamon stick, orange strips and prunes. Simmer over low heat until prunes are plump and tender, about 20 minutes. Remove prunes with a slotted spoon and let cool.

Mix flour, baking powder, ground cinnamon and salt in a bowl. Beat together 6 tablespoons butter and remaining white sugar until creamy. Add eggs, one at a time, beating until fluffy. Stir in zest and extract. Add dry ingredients alternately with buttermilk, mixing until just blended.

Melt remaining butter and brown sugar in the bottom of a 9-inch cast-iron skillet over medium heat, stirring to dissolve. Carefully arrange prunes in a single layer in skillet; spoon cake batter over fruit.

Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool for 15 minutes then carefully invert cake onto a flat plate.

Each of 10 servings: 340 cal, 11g fat (7g sat), 65mg chol, 150mg sodium, 51g carb, 1g fiber, 4g protein

Learn more about our recipes. View guidelines »

More about: cakes, desserts

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login