Description
Fresh sliced plums arranged in a layer make this Plum Upside Down Cake so pretty! The plums are covered in a light caramel sauce and the cake below is light and airy!
Ingredients
- 12 Tablespoons Unsalted Butter, At Room Temperature, Divided
- ¾ cups Packed Brown Sugar
- 1 Tablespoon Honey
- 5 whole Black Plums, Pitted And Thinly Sliced
- 1-½ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Cinnamon
- ¼ teaspoons Salt
- 1 cup White Granulated Sugar
- 2 whole Eggs
- ¾ teaspoons Vanilla Extract
- ½ cups Milk
Preparation
Preheat oven to 350ºF. Grease a 9-inch wide, 2-inch tall pie dish or springform pan. If using a springform pan, wrap bottom of pan tightly in aluminum foil (in case any juices leak out during cooking).
In a medium saucepan over medium low heat, melt half of the butter. Once melted, add brown sugar and honey and stir to combine. Cook until sauce becomes thick and smooth. Pour sauce in the prepared pie dish. Place plum slices in the bottom of the pan in concentric circles.
In a small bowl, mix flour, baking powder, cinnamon and salt. In another larger bowl, beat remaining butter with white sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Gradually add flour mixture into wet mixture alternating with milk, mixing just until batter is combined. Scoop batter on top of the plums and gently spread to cover entire pan. Place in the oven and bake about 1 hour or until a toothpick inserted into the center of the cake comes out clean.
Remove the pan from the oven and allow it to cool for 30 minutes. After 30 minutes has elapsed, carefully cut around sides of the pan with a butter knife to loosen the cake from the pan. Place a large plate on top of the pie pan, and quickly invert the pan to release the cake onto the plate. Serve cake warm and store in the refrigerator.
Recipe adapted from Epicurious.
