This week I made an old favorite that I found in Real Simple magazine years ago…here’s the recipe to print out and try:
Plum Upside-Down Cake
- ½ cup (1 stick) plus 1 tablespoon unsalted butter plus extra for the pan, at room temperature
- 4 firm ripe plums, each cut into 8 wedges
- ¼ cup plus 2/3 cup granulated sugar
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg
- ⅔ cup sour cream
- 1 teaspoon pure vanilla extract
Heat oven to 350 F. Butter an 8-inch cake pan and line the bottom with parchment paper.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the plums and 1/4 cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the plums become syrupy, 3 to 4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
With an electric mixer, beat the remaining 1/2 cup of the butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.
Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate.
Thoughts on This Week’s Recipe:
Ease of preparation:
This one might sound like a lot of work, but it really isn’t too time consuming…make sure you plan for the bake time and cooling time though.
This is such a light and delicious cake to make, especially when plums are in season. It’s super moist and could even be served for a brunch or breakfast dish because it’s not too sweet.
Would you make it again?
Yes, this is one we make every year when plums are in season!
Did you omit or add anything?
Would you change anything next time?
I’ve been meaning to try this with another type of fruit, such as nectarines or peaches.
I’ve been loving doing all kinds of baking with all the delicious summer fruit right now…what’s your favorite summer fruit recipe?