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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:
  • Total Time:
  • Servings: 8
Plum Upside-Down Cake

Source: Everyday Food, September 2006

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. 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. 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. 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. 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.

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