Lemon Upside-Down Pie with Plums

Votes: 2

How to Make - Lemon Plum Upside-Down Pie

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6 - 8

The highlight of this upside-down cake is its fruity caramel topping, which reveals its full glory only after baking. To ensure the cake is both delicious and elegant, try to arrange the plum slices in the caramel as carefully as possible to create a beautiful pattern. The fruit is then covered with batter, and the cake is baked until fluffy, soft, and golden. Lemon zest added to the batter imbues it with a pleasant citrus aroma that perfectly complements the caramelized plums.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 3/4 cups sugar
4 plums, cut into 1cm thick slices (about 0.6 kg)
1 and 3/4 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp salt
110 g unsalted butter, room temperature
2 large eggs
1 tsp vanilla extract
3/4 cup milk
1/4 cup sour cream
1.5 tsp finely grated lemon zest (1 lemon)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, milk, sour cream, lemon zest, plums

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a 10-inch ovenproof skillet, combine 3/4 cup sugar and 1 1/2 tablespoons water; stir until the mixture resembles wet sand. Cook over medium heat, gently swirling the skillet occasionally but not stirring with a spoon, until the caramel turns a light amber color, about 5 minutes. Remove from heat and arrange the plums in a circle on top of the caramel; set the skillet aside.

In a bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and the remaining 1 cup sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. In a small bowl, combine the milk, sour cream, and lemon zest. Reduce the mixer speed to low; add the flour mixture to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the flour, and knead the dough.
Pour the batter over the plums and spread it evenly. Place the pan in the oven and bake until the pie is golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. If the pie is browning too quickly, cover it with foil. Let it rest for 15 minutes, then invert it onto a plate and let it cool completely.

Categories:

recipe / Pan / Summer dishes / Festive dishes / Dinner party / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / / Food Network - recipes