Plum Gateau, Baked Upside Down
Author: 
 
Ingredients
  • 1-1/4 cups all-purpose flour
  • ⅓ cup packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • ¼ cup milk
  • 3 egg yolks, beaten
  • 1 Tablespoon butter, melted
  • About 5 to 6 purple plums, cut into quarters and pitted
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • ¼ cup red current jelly, melted over low heat and strained
  • ¼ cup packed brown sugar
  • 3 Tablespoons cold unsalted butter, cut into small pieces
  • 3 Tablespoons sliced almonds, for garnish
Instructions
  1. Heat oven to 400 degrees F. Lightly butter an 8-by-3-inch round cake pan. Set aside.
  2. Mix flour, ⅓ cup brown sugar, baking powder, and salt in a medium bowl. Stir in the milk, beaten egg yolks, and melted butter. Set aside.
  3. Place plums in a medium bowl and toss with the lemon juice and grated zest. Set aside.
  4. Spread the melted and strained jelly evenly in the prepared cake pan. Sprinkle the ¼ cup brown sugar evenly over the jelly. Dot the brown sugar evenly with the cold butter pieces.
  5. Arrange the plum wedges in circles, slightly overlapping, on top of the butter pieces covering the top. Spread the reserved flour and egg yolk batter evenly over the plums.
  6. Bake for 30-35 minutes until golden on top. Cool completely in the pan on a wire rack.
  7. To serve, unmold onto a serving plate. Let it sit for a couple minutes and tap the top gently to help release it. Serve with a scoop of vanilla ice cream or sweetened whipped cream.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-september-1978/