| Plum Upside-down Cake | Desserts |
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3/4 cup unsalted butter,room temperature(12 tbsps.)
1 cup packed golden brown sugar 1 tbsp. honey 6 large plums, halved, pitted, each half cut into 6 wedges 1 1/2 cups all purpose flour 2 tsp. baking powder 1/2 tsp. ground cinnamon 1/4 tsp. salt |
1 cup sugar
2 large eggs 1/2 tsp. vanilla extract 1/4 tsp. almond extract 1/2 cup milk Lightly sweetened whipped cream June 1995 Bon Appetit |
Preheat oven to 350¼F.Stir 6 tbsp. butter, brown sugar and honey in a heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to a 9"diameter buttered cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
Mix flour, baking powder, cinnamon and salt in a medium bowl. Using an electric mixer, beat remaining 6 tbsp. butter in a large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into centre of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
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 warm with whipped cream.
Serves 8.