The Boobie Bake-Off

In a post, last month, I wrote that I would participate in the Boobie Bake-Off sponsored by Baking Delights. The bakers participating are required to make something pink and post it by October 15th. Our generous host will then post all the entries on her blog.

Voting will begin October 17th and end October 24th. Readers will have the opportunity to vote for their favorite entry. The cost to vote is $1 in paypal through Baking Delights. Put the name of the blog in the description and the money will be donated to Susan G. Komen Foundation research in the name of the winning blogger. You can vote as many times as you like but each vote costs a dollar.


As you can see I couldn't bring myself to make anything with food coloring. I originally planned to make macarons, but was constrained by time, so I chose to make these adorable little upside- down plum cakes that really had much more pink to them then my photos admit. The pink hues came from the plum themselves and the use of pomegranate molasses. (Recipe Below)

So, please help the cause. It doesn't matter who wins. What matters is that we get a lot of votes. So, check out all the entries and vote (beginning October 17th) at Baking Delights.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 cup packed golden brown sugar

2 tablespoons pomegranate molasses

6 large plums, halved, pitted, each half cut into thin slices
1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

2 large eggs

1/2 teaspoon vanilla extract

1/2 teaspoon chambord

1/2 cup whole milk

• Preheat oven to 350°F.
• Stir 6 tablespoons butter, brown sugar and molasses in heavy medium skillet over low heat until butter melts and sugar and molasses blend in, forming thick, smooth sauce.
• Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
• Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in the vanilla and chambord.
• Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums.
• Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
• Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve warm.