This cake is all about different coloured plums. You can of course make it with all purple or all yellow if you want to be boring as hell. But honestly, if you care at all about beauty and colour and magic you will use a big jumble of different colours.
I did just that and then went and ruined the damn thing by tossing some blueberries and raspberries in with the plums and they stained the whole cake red. It still tasted incredible though, the pink flamingo asked for seconds.
Learn from my stupidity, never be nonchalant with a Stained Glass Cake. Follow the recipe and you will be rewarded.
Stained Glass Cake or Plum Upside Down Cake
2 Tbsp butter
1 cup sugar, divided
3 Tbsp orange juice, or if you’re feeling wild use Triple Sec
2 each of green, yellow and red-skinned plums, halved & pitted
3/4 cup all-purpose flouor
1 tsp baking powder
1/8 tsp salt
1/2 cup milk
1 Tbsp butter, melted
1 tsp grated orange rind
1 tsp vanilla extract
2 large egg yolks
4 large egg whites
- Preheat oven to 350
- Melt 2 Tbsp butter in a 9-inch cast-iron skillet over medium heat. Add 1/2 cup sugar and orange juice, cook until sugar dissolves.
- Remove from heat arrange plum halves, cut sides up in skillet.
- Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, baking powder & salt in a bowl. Add milk, 1 Tbsp melted butter, orange zest, vanilla & yolks. Stir with a whisk until smooth.
- Beat egg whites at high speed of mixture until foamy. Gradually add 1/2 cup sugar, 1 Tbsp at a time, beating until stiff peaks form.
- Gently stire 1/4th of egg white mixture into batter, once incorporated gently fold in remaining egg white mixture.
- Pour batter over skillet and spread evenly over plums. Bake at 350 for 45 minutes or until a wooden skewer inserted in the centre comes out clean.
- Cool in skillet 5 minutes. Place a plate upside down on top of skillet and invert cake onto plate.
- Cue celestial music and serve 8 heavenly slices to your beatific guests.