Comments on: Plum-Ginger Upside-Down Cake

By: Elizabeth

Elizabeth — Mon, 21 Sep 2009 16:15:40 +0000

I just made this cake over the weekend and it was delicious! I did everything in my power to screw it up royally (using buttermilk instead of yogurt and, more importantly, using a 10″ cake pan instead of the 7.5″ it was designed for) but it still came out great. You really saved the day here. I was missing some ingredients for the bread I had planned to bake and was looking to either use the ripe starter in something else or give up on the bread and use up some fresh prunes I had sitting around. Overwhelmed in a flood of possibilities, I turned to your site to see what was new and lo and behold you solved all of my problems at once!

By: Sam@BingeNYC

Sam@BingeNYC — Mon, 14 Sep 2009 18:32:52 +0000

oh, gorgeous gorgeous gorgeous. Love plums, this looks excellent!

By: Susan

Susan — Sun, 13 Sep 2009 18:44:56 +0000

Barry, I’ve not tried this any other way than with starter, so you’ll have to experiment here. As a place to start, the starter contributes about 24 grams each of flour and water to the dough. Therefore if you leave out the starter you could add these amounts of flour and water. However, the starter also contributes somewhat to leavening by providing acidity that reacts with the baking soda, as well as the yeast itself. This is where you’ll have to experiment to determine how you should adjust the baking soda and/or powder to get the leavening you want. I’m sorry, I just don’t have enough experience with cakes to guide you here. Happy experimenting!

By: elra

elra — Fri, 11 Sep 2009 15:28:58 +0000

I love the combination of the two, plum and ginger. Look very pretty too Susan.

By: George@CulinaryTravels

George@CulinaryTravels — Fri, 11 Sep 2009 11:20:34 +0000

Absolutely stunning cake too. I love the addition of ginger too, beautifully warming now that the cooler weather is drawing in.