Upside Down Port Soaked Brown Butter Cake
One of the things I love about summer in California is the bounty of pluots at the Farmer's Market! These little juicy gems are some of the most beautiful, vibrant, and flavorful fruits out there, which is why they're perfect for this stunning upside down cake. Pair them with port wine and a vanilla brown sugar cake, and you've got a winning dish for your Labor Day BBQ.
The first time I encountered pluots was when I was living in Los Angeles. I had just graduated college, and was lucky enough to get a beautiful apartment with a roommate in a wonderful neighborhood on the West Side after living downtown for the previous four years. Every Sunday I would walk to the Farmer's Market that was located just down the street from me. There was something so special about being able to walk to get groceries in a place that's notorious for having to travel everywhere by car. I will never forget the first time I came upon pluots that summer; this one particular vendor caught my eye immediately with their colorful signs and catchy varietals like "dapple fire", "dinosaur egg", and "cotton candy". I mean, who wouldn't gravitate to that kind of fruit? Even more memorable were the signs above each of the baskets overflowing with pluots, saying things like, "So sweet!" and "Melts in your mouth!" I had never seen anything like it! With that kind of marketing, I just had to taste them all and immediately fell in love with the flavor of pluots. There's something about the cross between the plum and apricot that just makes these little guys so complex! They can be sweet and juicy, or they can be bright and crunchy.
When I moved to Orange County, I felt so sad to leave behind that one pluot vendor that I had fallen in love with. I know it sounds cheesy, but the minute summer rolled around, I longed for that sweet taste of pluot season again. A couple years later, I decided to seek out my local Farmer's Market again in the hopes that I would find a vendor similar to that one up in LA. And what do you know...low and behold I came across the same exact vendor selling the amazing pluots!! It had been under my nose the whole time - if only I had gone sooner to the Farmer's Market! I was so excited that I probably went home with two bags full of pluots that day.
Ever since then, I've been in love with this versatile stone fruit. I've made countless desserts with them, and I think this is my favorite so far. It kind of tastes like a sangria flavored cake since the pluots have been soaking in port for a few days. And the brown sugar vanilla cake just complements the pluots so well. I hope you enjoy the recipe!
UPSIDE DOWN PORT-SOAKED PLUOT CAKE
INGREDIENTS
6 pluots, pitted and halved
1 cup port wine
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup butter, melted
2 eggs
1/2 cup boiling water
2 tbsp butter, melted
INSTRUCTIONS
At least 24 hours prior to baking, soak the pluots in the port wine in a sealed bowl or tupperware. Place in fridge until ready to use.
Pre-heat oven to 350 degrees Fahrenheit. Before making the batter, separate the pluots from the port wine and set aside. Then, take the port wine, and pour into a small sauce pan. Place on the stove, and bring to a boil, and let reduce over high heat for about 5 minutes. Once the port reduction is done, set aside.
In the bowl of a stand mixer, add the flour, salt, baking soda, baking powder, granulated sugar, and dark brown sugar. Mix until combined, about 1 minute. Then add the 1/2 cup melted butter and mix to incorporate. Add in the eggs one at a time, mixing until incorporated completely. Then add the boiling water little by little, mixing at low speed until combined. Then turn the mixer to high, and mix for 1 minute on high.
In a 9 inch non-stick cake pan, pour the melted butter. Arrange the port-soaked pluots half side face down in the pan. Pour the port wine reduction over the pluots. Lastly, pour the cake batter on top of the pluots until it fills the pan about 3/4 of the way high. Place in the oven, and bake for about 45 - 50 minutes, or until toothpick comes out clean when placed in the center. Let cool on a wire rack until. Once cooled, flip the pan over onto a plate, and let the cake gently come out of the pan. Serve immediately. Enjoy!