Feb 262008
Upside-Down Plum Cake

A new version of the classic upside-down cake, this is easy to make and yields impressive-looking results. The taste is unbelievable: juicy, sweet-sourish, and tender.

 Topping:
2 tablespoon unsalted butter
3/4 cup packed light brown sugar
8 big fresh halfed plums without pit

Dough:
1 1/3 cups all-purpose flour
2 teaspoons baking powder
2 tablespoon unsalted butter, softened
1/2 cup granulated sugar
2 eggs
1 teaspoons pure vanilla extract
2/3 cup milk

To make the topping: Put butter and brown sugar in a frying pan and place it over medium heat. Stir occasionally until butter has melted and the sugar dissolved.

Put the butter-sugar mixture in a 10-inch round baking parchment-lined cake pan. Arrange the plums over the mixture.

To make the dough: Preheat the oven to 360 F. Beat the butter and granulated sugar together in a big bowl with an electric mixer until light and fluffy, for about 3 minutes. Add baking powder, vanilla, flour, eggs, milk, mix after each addition. The batter will be like a biscuit dough.

Spread the batter evenly on top of the plum layer in the pan.

Bake for 50 minutes, or until a skewer inserted in the center comes out clean.

Remove the cake pan from the oven and let it stand for 10 minutes. Place a serving plate upside down on top of the cake pan, invert the cake onto plate.


Write a Comment