Would you ever think to put mayonnaise in brownies? How about Chocolate Cake or Sticky Toffee Pudding?
In THE DUKE’S MAYONNAISE COOKBOOK: 75 Recipes Celebrating the Perfect Condiment, food writer Ashley Strickland Freeman takes you beyond the classic mayo-based recipes - like Chicken Salad and Deviled Eggs - and shows how to elevate other dishes using this “secret” ingredient. Adding mayonnaise makes the most deliciously moist chocolate cake, the flakiest pie crust, and the fluffiest scrambled eggs – no joke!
THE DUKE'S MAYONNAISE COOKBOOK is filled with recipes inspired by Ashley Strickland Freeman’s travels across the country with stories from well-known chefs and food writers such as Carla Hall, Brian Noyes, and more. You’ll love the classic favorite recipes as well as unexpected delights in this delicious cookbook. Check out her scrumptious Plum Upside-Down Cake recipe below. Note: You can purchase Duke's mayo on Amazon here.
Plum Upside-Down Cake
MAKES 8-10 SERVINGS
"Move over pineapple upside-down cake—a new version is in town. This secretly easy, impressive dessert is all about the layering of the fruit. Note that super-ripe plums actually work better, and arranging them in a single layer is key. You’ll also want to turn the cake out (upside-down) while it’s still hot, and let it cool on the serving plate." ~ Ashley Strickland Freeman
1/4 cup salted butter
1/2 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
3 black or red plums, pitted and thinly sliced
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 cup Duke’s Mayonnaise
3 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
½ teaspoon almond extract
1. Preheat the oven to 350°F. Grease a 9-inch round baking pan (I use vegetable shortening).
2. Combine the butter, brown sugar, and cinnamon in a small saucepan. Place over medium heat and cook until the butter is melted, stirring until smooth. Pour the mixture into the prepared cake pan, spreading to coat evenly.
3. Arrange the plum slices in a single layer in concentric circles over the brown sugar mixture. (I make one circle in the center and one around the edges.)
4. Stir together the flour, baking powder, and salt in a small bowl. Set aside.
5. Beat the granulated sugar and mayonnaise with an electric mixer until creamy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour mixture. Beat in the extracts.
6. Pour the batter evenly over the plums. Bake the cake at 350°F for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
7. Run a knife around the edge and immediately turn out the cake onto a rimmed cake plate or platter. Serve warm or at room temperature.
Excerpted from the book THE DUKE’S MAYONNAISE COOKBOOK: 75 Recipes Celebrating the Perfect Condiment. Copyright © 2020 by Ashley Strickland Freeman. Reprinted with permission of Grand Central Publishing. All rights reserved.