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   I have to make this Plum Upside-Down Cake at least once during the summer plum season.  It's so good!  Serve it for dessert with sweetened cinnamon whipped cream, or include in a weekend brunch menu.

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                                       Plum Upside-Down Cake
                                       Bon Appétit Magazine | June 1995

• 12 tablespoons unsalted butter, room temperature
• 1 cup packed golden brown sugar
• 1 tablespoon honey
• 6 large plums, halved, pitted, and each half cut into 6 wedges

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup milk

• Lightly sweetened whipped cream (with a touch of cinnamon)

1.  Preheat oven to 350˚F.  Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce.  Transfer to a 9-inch-diameter cake pan with 2-inch-high sides.  Arrange plums in overlapping concentric circles atop sauce.
2.  Mix flour, baking powder, cinnamon and salt in medium bowl.  Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light.  Add sugar and beat until creamy. Beat in eggs, one at a time, and then the vanilla and almond extracts.  Add dry ingredients alternately with milk, mixing just until blended.  Spoon batter evenly over plums.  Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes.  Transfer to rack; cool in pan 30 minutes.
3.  Using knife, cut around pan sides to loosen cake.  Place platter atop cake pan.  Invert cake; place platter on work surface.  Let stand 5 minutes.  Gently lift off pan.  Serve cake warm with whipped cream. 
 


Comments

tom | tall clover farm link
09/04/2009 9:33am

Eileen, you've done it again; the plums are in! I'm making this tomorrow along with your strata of earlier post. You've become my favorite menu planner! Merci, tc

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Merisi
09/04/2009 10:53am

That looks absolutely delicious! :-)))

Prunes are ripe and ready here too:
I made already plum jam, an Austrian plum pizza and plum dumplings - all within three days last weekend.

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Merisi link
09/04/2009 10:54am

Don't know why I typed prunes when I was thinking plums, sorry!

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ABowlOfMush link
09/04/2009 9:39pm

I just can't get enough of plums this summer!
What a lovely cake :)

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Julia @ Mélanger link
09/05/2009 5:41am

So lovely, as always. I so enjoy stone fruit and can't wait for a month or two when we'll have an abundance. I love upside down cakes. They are just so simple but look so pretty!

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Siri link
09/05/2009 9:10am

Gorgeous cake and photos! We're just coming into plum season here in Norway, so I might be making this soon!

Thanks so much for sharing!

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Lucy link
09/05/2009 9:29am

Oh I love baking with plums - they give everything such beautiful colour. This cake is a stunner: mouthwatering :)

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Judy link
09/05/2009 6:07pm

I am definitely trying this. I love your recipes!! I think I say that everytime I vist. I made a peach cobbler tonight so I will have to wait a few days.

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Adèle
09/07/2009 1:12pm

Great recipe, great result. It was delicious.

Only thing is, in the instructions of the recipe itself, a few steps are omitted. For example, when to add eggs, and when to add extracts. It was somewhat confusing for a novice cook such as myself.

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Eileen
09/07/2009 7:08pm

Adèle (and everyone that made this cake): I am SO sorry about omitting the addition of the eggs and extracts in this recipe. I hope it didn't cause any major problems for you. I will be MUCH MORE careful in my recipe postings in the future.

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Bonni
10/17/2009 11:18am

Hello! Does anyone know where to find Pierre Franey's recipe for (Italian) Plum Cake online? I'm going nuts looking for it!!!! Thanks.

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