Preokrenuti kolač od amula/Sugar plums upsidedown cake

Please, scroll down for recipe in English

Amule/zerdelije ili divlje šljive rastu skoro pa na svakom uglu tu kod nas u Dalmaciji, a najčešći su stanovnik livada i neobrađenih zemljišta. Ispred moje zgrade ima „samo“ tri stabla. Ka dica uvik smo vukli njihove grane prema sebi i tako jeli njene plodove. Do sada sam vidjela žute, zelenkaste i crvenkaste amule, a sve su jednako slatkasto-kisele i ukusne.

Ovaj recept za preokrenuti kolač zapravo je meni jedan od najboljih voćnih kolača Davida Lebovitza, iz knjige „Ready for dessert“, a u originalu se sprema s borovnicama i ljubičastim šljivama. Ja ga volim u kombinaciji sa svakim voćem, a pomalo vrući kolač zaista je odličan s kuglicom hladnog sladoleda posluženom sa strane. Itekako preporučujem da otkinete zalogaj kolača i zalogaj sladoleda i uživate u nastavku ljeta :)

Sugar plums/Amule, zrdelije ili divlje šljive

Preokrenuti kolač od amula

(za 1 kolač, 22 cm)

      Potrebno vam je:

       Za biskvit:

·       210 g glatkog pšeničnog brašna (tip 550)

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·       1 žličica praška za pecivo

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·       prstohvat soli

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·       115 g maslaca, sobne temperature

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·       150 g kristal šećera

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·       1 žličica extrakta vanilije

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·       2 cijela jaja

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·       125 ml punomasnog mlijeka, sobne temperature

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Za nadjev:

·       3 žlica maslaca

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·       170 g smeđeg šećera

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·       500 g amula, očišćenih od koštica

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      Priprema:

·       Za nadjev od amula otopite 3 žlice maslaca u tavi na laganoj vatri. Dodajte smeđi šećer pa uz stalno miješanje otopite šećer u maslacu. Rastopljeni šećer odmah ulijte u namašteni kalup za torte pa ostavite sa strane (ja ovo direktno radim u kalupu za torte).

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·       Amule očistite od peteljki, dobro ih operite pa im izvadite koštice. Poslažite amule preko otopljenog maslaca pa sve ostavite sa strane dok pripremate biskvit.

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·       Zagrijte pećnicu na 180°C.

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·       Za pripremu biskvita u jednoj zdjeli pomiješajte brašno s praškom za pecivo i soli. U drugoj zdjeli pjenasto izmiksajte mikserom maslac s šećerom oko 3-5 minuta, a potom dodajte vaniliju, jedno po jedno jaje neprestano miksajući. Malo po malo dodajte mješavinu brašna, te na kraju dolijte mlijeko. Sve izmiksajte dok se svi sastojci ne spoje.

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·       Smjesu pažljivo prelijte preko šljiva pa pecite oko 1 sat ili dok vam biskvit ne postane zlatno-smeđe boje. Vrijeme pečenja ovisi o pećnici, pa ga prilagodite svojoj, a da li je pečen provjetiti ćete tako da čačkalicu zabodete u sredinu tijesta, ako izađe suha, kolačje pečen.

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·       Ostavite kolač u kalupu da se ohladi oko 15 minuta.

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·       Nožem odvojite rubove kolača od kalupa, prislonite tanjur na vrh kolača i pažljivo ga okrenite na tanjur za serviranje. Budite vrlo pažljivi da vam se nadjev ne raspadne.

Poslužite uz kuglicu sladoleda od vanilije.

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English version

These recipe is my favorite cake from David Lebovitz „Ready for dessert“ book, and I use it with each fruit we like, this time with domestic sugar plums. You have to try it served with vanilla ice cream. It screems for summer!

    Sugar plums upsidedown cake

    (makes 9-inch cake)

      You need:

       For the cake:

·       210 g all-purpose flour

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·       1 tsp baking powder

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·       pinch of salt

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·       115 g unsalted butter, room temperature

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·       150 g granulated sugar

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·       1 tsp vanilla extract

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·       2 eggs

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·       125 ml whole milk, room temperature

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For the topping:

·       3 tbsp unsalted butter

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·       170 g brown sugar

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·       500 g sugar plums, pitted

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      Steps:

·       To make the topping, put the 3 tbsp butter in a 9-inch round cake pan. Set the pan directly on the stovetop over low heat until the butter melts. Add the brown sugar and stir until the sugar is thoroughly moistened. Remove from the heat and set aside.

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·       Arrange the pitted sugar plums over the brown sugar  and set aside.

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·       Preheat the oven to 180°C.

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·       To make the cake, in a asmall bowl whisk together the flour, baking powder and salt. Beat together the 115 g butter and the sugar until the mixture is light and fluffy, 3 to 5 minutes. Add the vanilla, eggs (one at the time) and gradually mix in flour. Stir in the milk and mix until combined.

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·       Pour the batter over the sugar plums.

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·       Bake for about 1 hour or until the golden brown in color.

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·       Let cool about 15 minutes. Run a knife around the sides of the cake to help losen it from the pan. Invert the serving plate over the pan, grasp both pan and the plate and turn them over together. Carefully lift off the pan.

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·       Serve it with vanilla ice cream.

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P.S. For the measurements check out the kitchen chart!

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