Tuesday, August 26, 2014

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Written By Bobbie


Hubby looks forward to plum cakes every year when the tree out back gets ripe.  I however; get tired of making the same thing over and over again, and have started experimenting with the original recipe (click here to see it).  I had a few apricots laying around, and with the challenge for this months theme being herbs and spices, I once again I cranked up the AC and preheated the oven.  Nothing like baking when it's 100 outside right?



Ingredinets:
1 stick unsalted butter, at room temperature (use some for greasing dish)
13-14 plums sliced in half and pitted
6-7 apricots sliced in half and pitted
1/3 cup water
1 3/4 cups granulated sugar, divided ~ 1 cup and 3/4 cup
2 large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 cup tablespoons all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon table salt

Preheat the oven to 350 degrees F. Generously butter a deep dish 9-inch glass pie dish. Arrange peaches and apricots in the dish, cut side down. Combine 1 cup of the sugar and water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don't stir. Pour evenly over the fruit.


Cream remaining butter and sugar in a large bowl with an electric mixer, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add sour cream, lemon extract, and vanilla extract. Mix until combined. In separate bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. With the mixer on low speed, slowly add it to the butter mixture. Mix only until combined. Pour the cake batter evenly over the fruit. I highly suggest starting around the edges and working your way in. The weight of the batter will push the fruit out of the pan if you start in the center. Spread batter to edges of pan making sure all the fruit covered.  This is an upside down cake, so it does not have to be perfect.

Bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 30-40 minutes, or until it is cool enough to touch. The longer it sits the more the fuices sink into the cake.  Invert the cake onto a flat plate. If a plum or apricot sticks to the pan, ease it out and replace it back on top of the cake.