Plum Upside Down Cake
  • ½ cup (1 stick) plus 1 tablespoon unsalted butter
  • 4 firm, ripe plums, each cut into 8 wedges
  • 2 tablespoons plus ½ cup granulated sugar
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ⅔ cup sour cream (I used light)
  • 1 teaspoon pure vanilla extract
  1. Heat oven to 350. Grease an 8-inch cake or springform pan. Line bottom with parchment paper.
  2. Melt 1 tablespoon of butter in large skillet over medium-high heat. Add the plums and 2 tablespoons sugar and cook, tossing, until sugar dissolves and juices from plums become syrupy, 3 to 4 minutes. Remove from heat. When cool enough to handle, arrange plums in slightly overlapping concentric circles, starting from outside. Spoon any pan juices over top.
  3. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  4. With an electric or stand mixer, combine 1 stick of butter with ½ cup sugar until fluffy. Beat in egg, sour cream, and vanilla. Gradually add flour mixture, mixing until just combined.
  5. Pour batter over plums and bake until toothpick inserted in center comes out clean, 50 t0 55 minutes. Let cool in pan 1 hour. Place large plate over cake and invert cake onto plate.
Adapted from Real Simple
Recipe by Vegging at the Shore at