Sunday, December 8, 2013

Plum Upside Down Cake

Went to Sam’s Club yesterday and on a whim, bought a large plastic package of plums. Not sure why, I love plums, but not a fruit I usually will purchase 15 of at a time, unless I am in my preserving mode. Our next door neighbors had a baby about a month ago, and after giving them time to adjust to a newborn, Dave and I went over for a visit. I wanted to bring something over and was thinking about an Upside Down cake using plums instead of pineapple. I found an extremely easy version and low and behold I had all of the ingredients in my pantry. Taste of Home had this recipe on their website and the baker in me got excited! Now this is the first time I have made an upside down cake, so the resulting photos show my plums don’t look quite as pretty as a professional, but Dave got to sample a little bit of the plums (the lil ones that remained in the pan after I turned it over) and he said it was fantastic!!!

7 tbsp butter, softened and divided
3/4 cup sugar, divided
3 to 4 plums, pitted and thinly sliced
1 egg
1 cup Unbleached All-Purpose Flour
1/4 tsp salt
1 tsp baking powder
1/3 cup milk
1 tsp vanilla extract

Preheat oven to 350. Place 1 tbsp butter in a 9-in. round baking pan. Put pan in the oven to melt. Remove from oven and sprinkle with 1/3 cup sugar Arrange plum slices in a circular pattern over sugar. Bake for 10 minutes. While the plums are baking, cream the remaining butter with remaining sugar; beat in the egg. Combine flour, salt and baking powder. Add to the creamed mixture alternately with milk and vanilla, beating until smooth. Spread evenly over plums. Bake for 30 minutes or until cake tests done. Remove from the oven and immediately invert onto a large serving platter. Serve warm.

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