If there is anything I am absolutely sure of, it's that my recipes are hardly ever simple. Delicious? Definently! Easy? Not so much. They might be short but they usually require some weird ingredient or need an hour in the freezer (or a day). It's okay for sometimes but every once in a while you really do just need easy. The I have it in my fridge or pantry type of easy. So every once in a while, I turn my world upside down and I come up with something so simple it's shocking. I even *gasp* use boxed cake mix.
Okay, it happens a lot. Not gonna lie. I break out the box more than I'll admit in my own kitchen. But c'mon, the boxed stuff tastes like childhood, both raw and baked. It's a tiny little chemical laden miracle. So when the world does turn over and I actually admit to using boxed cake mix, it's gotta be for something really special. (Don't worry guys, this cake does not disappoint.)
Well, it's the beginning of the month of Adar, where the world was literally turned upside down and the Jewish people narrowly escaped persecution and somehow managed to run the country all with G-d working behind the scenes to make it happen. We celebrate by turning our world topsy turvy and wear costumes, drink a ton of alcoholic beverages and actually venture outside and face traffic in Brooklyn for some strange reason. All the things responsible adults know never to do on a weekday.
As any good faithful Jew knows, every holiday runs on basically the same premise: They tried to kill us, G-d saved us, let's eat! Purim is no different with it's traditional large meal made for family and friends to join together and fill up on things that make us happy: laughter, wine, meat and cake (obvs.).
This cake, despite using boxed mix has a wonderful texture, like a semolina cake which also has the added benefit of being an alcohol absorber (aside from being absolutely delicious). Also, the best part, it's upside down (it literally gets flipped upside down)! Making it the perfect dessert for the Purim meal.
The plums here are just a suggestion, they can be replaced with any stone fruit, (plums happen to have been on sale 🤷🏼♀️ .)
Also did I mention this recipe is a one pan, 8 ingredient deal? No? Oh well, I probably should have started with that instead of this whole Megillah. 😁
Thank you Seasons for sponsoring this recipe!
Easy Plum Upside Down Cake
6-8 plums sliced in half and pitted
1-2 sprigs thyme(optional), leaves only save some for garnish if desired
1/4 c butter or vegan butter
1/4 c light brown sugar or coconut sugar
Preheat the oven to 350F
In a large bowl add the cake mix. Remove 1/2 c of the cake mix and discard (or save for another purpose).
In a 9 inch ovenproof skillet melt the butter over a medium-low flame . Pour 1/2 of the butter (2 tbsp) into the bowl with the cake mix. Sprinkle the brown sugar or coconut sugar in an even layer over the bottom of the skillet.
Place the plums, and skin side up, into the skillet in a pattern of your choosing. Add some thyme leaves on top of using. They may fall between the plums. Don't worry, it's fine. Even better that way. Allow the bottom of the plums to caramelize a little while you prepare the batter.
In the bowl with the cake mix and butter add the egg, corn meal, and apple cider until integrated.
Smooth the batter over the plums. Place the skillet in the oven and allow it to bake for 30-35 or until a toothpick comes out clean when stuck in the center.
Allow the cake to cool for 10 minutes before using a knife to loosen the edges of the cake from the pan.
Then, place a large plate on top of the pan. Using a oven mitt, to keep your hands protected, flip the pan so that the cake falls on to the plate upside down. Be careful, some steam may escape during this process.
Allow the cake to cool completely on a cooling rack before topping with extra thyme if desired and serving warm or room temperature.
Note: Cake can be made up to 2 days ahead and stored covered tightly in the refrigerator. Bring to room temperature before serving.