I have to make this Plum Upside-Down Cake at least once during the summer plum season. It's so good! Serve it for dessert with sweetened cinnamon whipped cream, or include in a weekend brunch menu.
Plum Upside-Down Cake
Bon Appétit Magazine | June 1995
• 12 tablespoons unsalted butter, room temperature
• 1 cup packed golden brown sugar
• 1 tablespoon honey
• 6 large plums, halved, pitted, and each half cut into 6 wedges
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup milk
• Lightly sweetened whipped cream (with a touch of cinnamon)
1. Preheat oven to 350˚F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to a 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
2. Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Beat in eggs, one at a time, and then the vanilla and almond extracts. 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.
3. 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 cake warm with whipped cream.
9/4/2009 02:33:16 am
Eileen, you've done it again; the plums are in! I'm making this tomorrow along with your strata of earlier post. You've become my favorite menu planner! Merci, tc
9/4/2009 03:53:38 am
That looks absolutely delicious! :-)))
9/4/2009 02:39:32 pm
I just can't get enough of plums this summer!
9/4/2009 10:41:39 pm
So lovely, as always. I so enjoy stone fruit and can't wait for a month or two when we'll have an abundance. I love upside down cakes. They are just so simple but look so pretty!
9/7/2009 06:12:22 am
Great recipe, great result. It was delicious.
9/7/2009 12:08:06 pm
Adèle (and everyone that made this cake): I am SO sorry about omitting the addition of the eggs and extracts in this recipe. I hope it didn't cause any major problems for you. I will be MUCH MORE careful in my recipe postings in the future.
10/17/2009 04:18:57 am
Hello! Does anyone know where to find Pierre Franey's recipe for (Italian) Plum Cake online? I'm going nuts looking for it!!!! Thanks.
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