Oh em gee it’s that time! What time?!
Yes the title says brown butter and rum… please don’t let the brown butter in the title scare you off.
Brown butter only sounds fancy – in reality even a novice cook and do it. It adds such depth of flavor to both sweet and savory dishes plus it’s super impressive ?.
Back to cake! ? I love cake…I may even have a love affair with cake. When I first met my husband my tag line on all social media accounts was ‘I never turn down dessert’. While this is still a very true fact, I sadly don’t get to bake as much as I used to.
Since it’s just the two of us here in Dublin baking a whole cake or pan full of cookies isn’t practical. Back in Wisconsin I used to have bake-offs with friends or bring the extra baked goods into work – a much harder thing to do when you don’t have a car and it’s raining most days. This is one of the many reasons why I was so excited to have Chris’ sister and her boyfriend come visit. This meant 4 adults under one roof and enough people to polish off an entire delicious cake! W00t!!
Who else loves to bake?
It seems people love it or hate it. I’m one of those people that find it therapeutic and believe anyone can do it with a little patience. To me measuring flour, creaming eggs and sugar is all very meditative. I love watching the chemical reactions between leavening agents and seeing a wet, gloopy mess turn into something so delicious and tasty!
Who’s with me?
Here I’ve made the boozy upside-down cake with persimmons but you could use apples, pears, pineapple – really almost any fruit you like. You can even change the fruit with the season (like I do) and make this 4 times a year for good measure ?.
I’m not going to sugar coat things here (baking pun intended) this cake has a lot of butter and sugar in it. Not to mention the Jamaican rum… oh the delicious Jamaican rum – and it’s all worth it! Sometimes you just need a dessert filled with ooey gooey, buttery, sugary, boozy goodness.
Full disclosure, this cake won’t help you lose weight BUT it will help you gain friends impressed by your fan-tas-tic cake skills! And isn’t that what baking and eating is truly about? Heck yesss!
If you’re into making the smallest mess possible (like me) make this cake how upside down cakes were traditionally made – in a cast iron skillet. The one I use is enamel coated to I don’t worry about sticking at all, it you are, make sure you have a really good season on your skillet before attempting this.
Another trick to making sure nothing sticks is inverting this cake while it’s still rocket hot form the oven. This means waiting 3-5 mins then being ultra careful and flipping the cake over – revealing your master piece.
So now, the moment we’ve all been waiting for… recipe time!
Prep time: 15 mins Cook time: 40 mins Servings: 8
INGREDIENTS for topping
- 4 small-medium persimmons
- 1/4 cup butter
- 1/2 cup light brown sugar
- splash of rum
INGREDIENTS for cake
- 1 1/4 cup flour
- 3/4 cup light brown sugar
- 1/3 cup butter
- 1/4 cup milk
- 1 egg
- 1/2 cup rum (we used Appleton Estate XV)
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- splash vanilla extract
- pinch of salt
1. Preheat oven to 350 F or 175 C. Slice persimmons into uniform 1/4 in slices. Set aside.
2. In the cast iron skillet (I used a 24 cm) add the 1/4 cup and start to melt. Swirl the butter around in the pan and keep a close eye on it. Keep swirling the butter over the heat until it is light brown in color. Once it’s light brown and smells all nutty – you have brown butter. Turn heat down and immediately add the 1/2 brown sugar and splash of rum. Cook for 1-3 mins more or until the sugar is melted. Turn off heat. Arrange sliced persimmons nicely in pan. Set aside.
3. Sift together flour, sugar, baking powder and salt. Add remaining ingredients and mix until just combined. The consistency should be like pancake batter. Carefully pour batter on top of arranged persimmon and melted sugar.
4. Bake 30-40 mins or until a toothpick inserted comes out clean. Serve with a dollop of cream and enjoy!