Plum Upside Down Cake
Caramelized plums nestled in a buttery brown sugar topping on a moist tender cake.
Equipment
- 9" round cake pan
- small sauce pan
- spatula
- measuring cups & spoons
- paring knife & cutting board
- medium bowl
- whisk
- large mixing bowl
- electric hand mixer
- serving platter for cake
Ingredients
Topping
- 4 TBS unsalted butter
- 1/2 cup light brown sugar, packed
- 4 ripe plums, pitted & sliced into wedges
Cake Batter
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
Prepare Topping
- Preheat oven to 350 degrees. Melt butter in a small sauce pan and pour into a 9 inch cake pan. Spray the sides of pan with non-stick cooking spray.
- Sprinkle brown sugar over the melted butter in cake pan. Arrange sliced plums in a circular pattern overlapping on top of the brown sugar. (See my picture above.)
Making Cake Batter
- In medium bowl whisk together flour, baking powder, cinnamon, and salt.
- In large mixing bowl cream together softened butter and granulated sugar until light & fluffy. 2 minutes.
- Beat in eggs one at a time. Beat in vanilla until just mixed.
- Beat in 1/3 of the flour mixture with 1/2 of the milk. Beat in another 1/3 of the flour mixture with rest of the milk. Then beat in rest of flour mixture until batter is smooth. Don't over mix. Use a spatula to pull in flour from sides of bowl, if needed.
Assemble and Bake
- Spread cake batter over the arranged plums in the cake pan ensuring even coverage.
- Bake in preheated oven for 40-45 minutes until toothpick inserted in center comes out clean.
Cool and Serve
- Allow cake to cool in pan for 10 minutes. Run a knife along the inside edges of pan to loosen cake. Carefully invert cake onto a serving plate.
- Serve warm or at room temperature.