Plum Upside-Down Cake with Thyme, Lemon, and Fennel

Plum Upside-Down Cake with Thyme, Lemon, and Fennel
Photo by www.cookingchanneltv.com

Ingredients

  • 2 ½ ounces (5 tablespoons) unsalted butter
  • 6 sprigs fresh thyme, plus more for garnish
  • ¾ cup dark brown sugar
  • 8 to 10 large ripe plums, cut in quarters
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ cup cornmeal or instant polenta
  • + 11 more ingredients
    • 1 teaspoon kosher salt
    • 1 teaspoon fennel seeds, lightly toasted
    • 4 ounces (1 stick) unsalted butter, room temperature
    • 1 cup granulated sugar
    • 1 ½ teaspoons fresh thyme, finely chopped
    • Zest of 3 lemons (approximately 1 heaping tablespoon)
    • 2 tablespoons anise liqueur, such as Sambuca or Pernod
    • ¾ cup whole milk, room temperature
    • 2 tablespoons granulated sugar
    • 4 large eggs, separated
    • 2 teaspoons vanilla bean paste

Preheat oven to 350 degrees F.Melt butter in a small saute pan over medium heat until bubbling. Add the sprigs of thyme and continue cooking over medium heat until the thyme releases it scent, about 1 minute.To the saute pan, add brown sugar and cook until foamy, stirring often to prevent the sug...

View full recipe at SpringPad

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