California Prune Upside Down Cake with Toffee and Sesame | Bayou Saint Cake
Bronwen Wyatt of Bayou Saint Cake brings you a show-stopping summer dessert: the California Prune Upside Down Cake with Toffee and Sesame. This decadent cake features a deeply flavorful California Prune-toffee-sesame layer atop a rich and moist brown butter cake. Garnished with edible flowers and whipped cream, this floral upside down cake is the perfect centerpiece at a summer gathering or garden party.
Featuring California Prunes
Ingredients
For the sesame-California Prune layer: | ||
100 g | light brown sugar | |
60 g | butter | |
Zest of 1 orange | ||
1 tsp | vanilla extract | |
½ tsp | salt | |
2 tbsp | sesame seeds | |
300 g | California Prunes, sliced longways in three | |
2 tbsp | good-quality vinegar, such as apple cider or rosé vinegar | |
For the cake: | ||
170 g | butter | |
200 g | (packed) light brown sugar | |
2 | eggs, room temp | |
Zest and juice of 1 orange | ||
2 tbsp | extra virgin olive oil | |
220 g | all-purpose flour | |
¾ tsp | salt | |
½ tsp | baking soda | |
¼ tsp | baking powder | |
1 tsp | good-quality vinegar, such as apple cider or rosé vinegar | |