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Peacotum Maple Glazed Upside-Down Cake

Servings 8
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins

Ingredients

Topping

  • 1/2 cup cran-cherry juice
  • 1/2 cup dried cherries
  • 3 tablespoons butter melted
  • 2/3 cup packed light brown sugar
  • 1 package Cinnamon and Spice Instant Oatmeal
  • 1/4 cup maple syrup
  • 5 cup peacotums (about 1 peeled pitted, and mashed)
  • 1/2 cup pecan halves

Cake

  • 1 cups and 3/4 all-purpose flour
  • 1 teaspoons and 1/2 baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1/3 cup butter at room temperature
  • 2/3 cups granulated sugar
  • 1 teaspoons and 1/2 vanilla extract
  • 1 egg
  • 1/2 cup buttermilk

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Heat the cran-cherry juice in a small sauce pan over medium-high heat and bring to a boil. Take off heat and add the dried cherries. Set aside.
  • Cut the peacotums in half and remove the pits. Remove the skin and then place the peacotums in a medium-sized bowl. Mash with a pair of forks or a potato masher until the peacotums reach a jelly-like consistency (smooth with some chunks)
  • Mix the brown sugar and the Cinnamon and Spice Instant Oatmeal packet together.
  • Melt the butter in a 9 or 10 inch cast iron skillet (or any oven-proof skillet).
  • Press the sugar and oatmeal mixture into the butter, making sure it is evenly spread throughout the bottom of the skillet.
  • Pour the maple syrup over the brown sugar and oatmeal mixture but don't stir it.
  • Drain the cherries and save the soaking liquid (cut the cherries into smaller pieces if desired).
  • Place the mashed peacotums, cherries, and pecans over the brown sugar mixture.
  • Sift together flour, baking powder, baking soda, and salt in a bowl. Set aside.
  • In a large mixing bowl, beat butter until smooth. Gradually add granulated sugar and beat until fluffy. Beat in the vanilla extract and egg.
  • Pour the saved cherry soaking liquid into a measuring cup and then add the buttermilk to equal 2/3 cup.
  • Alternate adding 1/3 cup of the flour and buttermilk mixtures to the sugar mixture, beating gently in between. Don't over beat.
  • Bake for 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Run a rubber spatula around the edge of the skillet and then let the cake cool for 5 minutes.
  • Place a plate that is larger than the skillet on top and invert the skillet. Let it rest inverted for a couple of minutes and then gently remove the skillet. Serve warm.

Notes

A peacotum is a peach/apricot/plum hybrid. The best substitutions would be plums or pluots. I originally made this with fresh French and Imperial Prunes from a farmer who still had some trees on his land and it was one of my all time favorite desserts. But finding fresh prunes in stores is impossible so I use any variety of plum that is is in season.
Author: Megan Wells
Course: Breakfast