Plum Upside Down Cake

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Plum Upside Down Cake

Yield 6

Author Laura McIntosh

Ingredients

• 6 Each Plums, medium size
• 1 1/2 Cups Brown Sugar
• 6 Tbsp Unsalted Butter
• Salt, to taste
• 8 Tbsp Unsalted Butter
• 3/4 Cup Sugar
• 2 Large Eggs, room temp
• 1 Large Egg White, room temp
• 1 1/2 Cups Flour
• 1 1/2 Tspns Baking Powder
• 1/2 Tspn Salt
• 1/3 Cup Buttermilk, room temp
• 1/3 Cup Fresh Lemon Juice
• 2 Cups Whipped Cream

Instructions

1. Spray a round cake pan with non-sick spray. Peel and slice plums half inch thick. Arrange in concentric circles in the bottom of the cake pan. Sprinkle the brown sugar and pour over gently melted butter. Sprinkle with a bit of salt. Heat oven to 350.
2. In a mixing bowl fitted with beater, cream butter and sugar at medium high speed until light and fluffy, 3-4 minutes. Reduce speed to medium and add, one at a time, the whole eggs and then the egg white, beating well and scraping down bowl after each addition. Reduce speed to low, add about 1/3 of flour mixture and beat until incorporated. Add lemon juice and beat until incorporated. Repeat adding half of remaining flour mixture and all of the buttermilk and finish with remaining flour. Batter will be thick. Pour batter into cake pan, covering the fruit and sugar mixture. Bake until cake is golden brown and toothpick comes out clean. Cool about 10 minutes, then invert the cake and scrape any remaining juices and caramel over the cake. Slice into wedges and serve with whipped cream.

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