Diana's Desserts - www.dianasdesserts.com

Plum Upside-Down Cake

Servings: 8
This simple cake is wonderfully moist and tender and topped with a glistening crust of brown sugar and fruit. Taste your plums before baking with them, since some varieties are quite tart. (Add more brown sugar if you think you need it.) I’ve used this recipe with peaches, blueberries and combinations of summer fruits.

6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, at room temperature
1 cup packed brown sugar
1 tablespoon honey
8 large plums (or 16 small plums), pitted and sliced into 1/2-inch wedges
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk

Place 6 tablespoons butter, brown sugar and honey in a glass container and microwave on 50 percent power until butter melts and sugar and honey blend in, about 3 minutes. Stir until smooth and pour into a 9 or 10-inch round cake pan with at least 2-inch sides. Arrange sliced plums evenly over brown sugar mixture.

Preheat oven to 350 degrees F (180 C). In a medium bowl, mix together flour, baking powder, cinnamon and salt. In a bowl with an electric mixer, beat 6 tablespoons butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing well. Add dry ingredients alternately with milk, mixing until just blended. Spoon batter evenly over plums.

Bake for about 1 hour, or until golden and a tester inserted into the center of the cake comes out clean. Transfer to rack and cool in pan for 30 minutes. Using a thin knife, cut around sides of pan to loosen cake. Place a large plate or serving platter on top of cake pan and invert cake. Leave pan on top of plate for at least 5 minutes before gently lifting it off. Serve cake warm or at room temperature.

Makes 8 servings.

Date: October 13, 2004