This cake is incredibly easy. The hardest part is deciding how to layer the plum slices. I whipped this up in between an afternoon at the beach and a backyard dinner. (A quick one!) It's really the perfect balance of fresh summer fruit and sweet cake. Feel free to substitute peaches or nectarines for the plums.
Makes 1 cake.
Plum Upside Down Cake
2 tablespoons butter, room temp
about 1/3 cup light brown sugar
2-3 ripe plums,pitted, thinly sliced
1 2/3 cup cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/3 cup butter, room temp
1 cup sugar
1 teaspoon vanilla extract
3/4 cup milk
Heat oven to 350 degrees. Grease the inside of a 9 inch cake pan with the 2 tablespoons of butter. Make sure to get the sides and corners. Sprinkle with the brown sugar. Be very liberal with the butter and sugar. Arrange fruit slices on along base of pan, extend to sides if you like. Set aside.
In a mixing bowl, whisk flour, salt and baking powder together. Set aside. In another bowl, whisk butter and sugar until light. Beat in egg and vanilla. Add the dry ingredients in two or three batches, alternating with the milk, until batter is smooth but not over mixed.
Pour into prepared cake pan, over fruit. Gently smooth top if needed. Bake 40-45 minutes or until fully baked. Remove from oven and let cool in pan 5 minutes. Run knife along edges to loosen. Invert cake onto plate and serve.