f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Spiced Plum Upside Down Cake http://www.freesearchenginesubmission.infoher-libido.com

Friday, September 18, 2015

Spiced Plum Upside Down Cake

I try to bake something for my dad once in awhile.  I had plums on hand, so, this upside down cake was born.  I used coconut oil in the cake itself.  The fruit has butter in it because coconut oil doesn't caramelize the same as butter.  I also used sorghum molasses (it is also called syrup) in the cake.  This is a product that is used regularly in the south, but I know it is something you may not find familiar.  I'll give you my reasons for this choice after the recipe.  The method used for the cake is one I found in the 1896 Fannie Farmer Cook Book.  It makes a moist cake that is spicy and pairs well with the plums.  Try it out for yourself!

Spiced Plum Upside Down Cake

2 tbsp. butter
1/4 cup coconut sugar
4 to 5 medium sized plums, cleaned and sliced
1/4 cup coconut oil
1/2 sorghum molasses (you can use blackstrap molasses is you want)
1/3 cup boiling water
1 egg, lightly beaten
1 cup spelt flour (you can use organic all purpose)
1/4 cup ground flax seed
1/4 cup almond meal
3/4 tsp. baking soda
1/8 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. cloves

Preheat your oven to 350 degrees.  Place the butter and coconut sugar in an 8" round cake pan.  Put the pan in the oven until the butter is melted.  Remove and mix the butter and sugar thoroughly.  Arrange the plums on top of the butter sugar mixture.  Set aside.

In a bowl place the coconut oil and sorghum.  Pour the boiling water over the top and stir until coconut oil is melted.  Add the egg and combine.  Combine the dry ingredients in a separate bowl and whisk together.  Pour the dry ingredients into the wet and stir to combine.  The batter will be stiff.  Carefully spread the batter over the plums and smooth out.  Return the pan to the oven and bake for 35 to 45 minutes or until a pick comes out of the cake clean.  Allow to cool 10 minutes.  Run a knife around the edges of the cake pan to ensure the cake is not sticking and invert onto a cake plate.  Allow to cool completely.  Serve it by itself or with whipped coconut cream.

Now, the reason I use sorghum molasses.  It is higher in sugar content than blackstrap molasses.  It does contain iron, calcium, potassium, protein, magnesium, phosphorus, zinc and riboflavin.  It does not have as much of these nutrients as blackstrap.  So why use it instead?  No chemicals.  Sorghum is made by crushing the stalk to get the juice.  The juice is then boiled down into syrup or molasses.  Blackstrap is a byproduct of processed sugar production.  While it is low is sugar content and high in nutrients. it contains the chemicals that are used in the processing of the sugar.  If you want to purchase sorghum, look for the sweet sorghum seal and you can be sure it is the real deal. 

1 comment:

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