KCTS 9 Kitchen Recipe: Upside-Down Plum Cake
Upside-Down Plum Cake
Serves 6
Ingredients
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup plus 3 tablespoons butter
1/4 cup brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla
3/4 cup milk
6-8 firm plums, pitted and sliced
1/2 cup blueberries (optional)
Preparation
Preheat oven to 350 degrees. Combine flour, baking powder and salt; set aside.
In a greased 9-inch round cake pan, combine 3 tablespoons butter and brown sugar. Place pan in the preheated oven until butter melts and starts to bubble. Set aside. In a large bowl, cream together 1/3 cup butter and granulated sugar until fluffy. Beat in egg, then add vanilla. Beat in the dry ingredients alternately with milk, and mix just until incorporated.
Arrange plum slices in two rings around the edges of the prepared pan, overlapping slightly. Place blueberries in the open center (otherwise fill with plum slices). Pour batter carefully into pan, being careful not to dislodge fruit. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes before turning out. Serve warm or at room temperature.
Note: You can use peaches or any soft fruit in this gorgeous summer cake. I like Italian prune plums because they are easy to slice, but just made one with Santa Rosa plums and the colors were beautiful.
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