FRIDAY NIGHT DESSERT -- plum upside-down cake

   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.