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Plum Upside-Down Cake

Look for plums that are even in color and plump, yielding gently to pressure. Stay away from fruit with wrinkled or broken skin or extremely soft spots.

  • prep: 30 mins
    total time: 1 hour 20 mins
  • servings: 8

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Ingredients

  • 9 tablespoons (1 stick, plus 1 tablespoon) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 4 red plums (about 1 pound), halved and pitted, each cut into 12 wedges
  • 1 large egg
  • 1/2 cup reduced-fat sour cream
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin-pie spice
  • 1/3 cup finely chopped walnuts
  • Whipped cream, (optional)

Directions

  1. Step 1

    Preheat oven to 325 degrees. Place 3 tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes. Sprinkle melted butter with 1/2 cup brown sugar. Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan. Set aside.

  2. Step 2

    In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup sugar, and egg. Beat in sour cream until blended. Set aside.

  3. Step 3

    In a medium bowl, mix together flour, baking soda, salt, pumpkin-pie spice, and walnuts. Stir flour mixture into sour-cream mixture until just combined (batter will be thick).

  4. Step 4

    Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan; invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.

Source
Everyday Food, September 2006

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Reviews (2)

  • Alx76 11 Sep, 2009

    tiffanyburns thanks for the warning! It did leak out!!! I think i have to use a different kind o f pan, but the rest... the recipe is great!

  • tiffanyburns 3 Mar, 2009

    This was a good recipe for something simple yet impressive to guests! I didn't have sour cream so used Ricotta instead (it was wonderful). I prefer purple plums to red, so used them. Also, I don't care for walnuts but used pecans instead. It got rave reviews. One thing to watch for is that the juice will leak out of the pan so place it on a rimmed baking sheet and be careful when turning it over onto a plate - hot juice!