This summer, I’ve made only sheet cakes and zero pies. I have no idea what’s gotten into me. I think I’m reserving my pie muscles for fall. I also think I’ve been super lazy (and really busy) this summer, and I haven’t had time to sit and braid pie dough for hours and hours. I’ve been into more quick and easy recipes with big payoff. Like sheet cakes…and this upside-down cake.
Upside down cakes are underutilized in my very humble opinion. For this post, I teamed up with ALDI, where I go for all of my baking needs. When you go there, be sure to stock up on all the high-quality flour and sugar and brown sugar that will fit into your cart. I always do (I get bags and bags of stuff), and I always use it. Click here to find the closest ALDI to you!
I also grabbed their plums and nectarines, and they were SO good. The perfect amount of ripeness for this cake. I ended up having leftover, and we ate them all week long. Also, the pistachios were really bright green and beautiful.
This cake is super easy to throw together, and you can really get creative with the topping. I arranged it in a circular pattern, but really do you what you like. Even if you put them in no pattern what-so-ever, it’ll still turn out really pretty.
The pistachio works so well with the plums; they’re really a lovely pairing.
That pairing always makes me think of Italy, which I’m visiting next month (Verona, Bologna and Milan), so let me know of any places I should check out!! I’m preparing my body to eat all of the gelato shaped like a flower and, of course, all the pasta!
- 2 cups Baker’s Corner All Purpose Flour
- 1 teaspoon Baker’s Corner Baking Powder
- 1/2 teaspoon Baker’s Corner Baking Soda
- 1/2 teaspoon fine-grain sea salt
- 1/2 cup Countryside Creamery Unsalted Butter, at room temperature
- 2/3 cup Baker’s Corner Granulated Sugar
- 2 Goldhen Large Eggs
- 1 teaspoon Stonemill Pure Vanilla Extract
- 3/4 cup Friendly Farms Buttermilk, shaken
- 1/2 cup chopped Southern Grove Pistachios, plus more for garnish
- 2 plums, pitted and cut into 1/2-inch slices
- 2 nectarines, pitted and cut into 1/2-inch slices
- Whipped cream, for serving
- Preheat the oven to 350 degrees F. In a medium bowl, mix together the flour, baking powder, baking soda and salt.
- Next, in the bowl of a stand-up mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and vanilla, and beat until thoroughly incorporated.
- Add half of the flour mixture and all of the buttermilk into the butter and sugar mixture. Then stir in the remaining flour mixture, being sure not to over mix. Add the pistachios and mix one last time.
- In a seasoned 10” cast iron skillet, melt the butter over medium heat. Add the brown sugar and salt, and mix until the sugar begins to bubble, about 1 minute. Turn off the heat and let stand for a few minutes to slightly cool.
- Arrange the slices of plums and nectarines in a circular pattern, overlapping a few of them, on top of the brown sugar mixture. Pour the cake batter over the slices of fruit, and spread the batter gently so it’s nice and even.
- Transfer the skillet to the oven and bake for 40 to 45 minutes, or until a wooden skewer comes out clean.
- Remove the cake from the oven and allow to cool on a wire rack for 5 to 10 minutes. To invert the cake, run a knife along the outside edge of the cake, place a plate on top of the cast iron skillet, and turn both of them over—be careful, they’ll be heavy! Lift up the skillet and there you have it! Your cake! Serve this cake slightly warm with a dollop of whipped cream.
(This post is sponsored by ALDI. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)