Wednesday, August 31, 2011

Plum Upside Down Cake

Plums are in season...and they happen to make the best upside-down cake! This cake is a favorite from my mother's kitchen. We had a wee orchard of Italian prunes when I was a child...and shipped plums to the packers at this time of the year. And since they were available in abundance...we used them in cakes and pastries and 'pluma moos'. Italian prunes freeze well...and can be used straight from the freezer for this recipe.


Cake layer:
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup milk
Fruit Layer:
  • 2-3 Tablespoons melted butter
  • 1/2 cup brown sugar, packed
  • about 12 plums (Italian prunes or your plums of choice)
  1. Preheat oven to 350°F.
  2. Spray 9-10 inch spring form pan with cooking oil; line with parchment paper.
  3. Pour melted butter over bottom of pan. Sprinkle brown sugar evenly over melted butter.
  4. Arrange plum halves cut side down over the brown sugar.
  5. Beat 1/2 cup butter and together with sugar until light and fluffy.
  6. Beat in eggs and vanilla.
  7. Combine flour, baking powder, salt and cinnamon and add dry ingredients alternately with milk.
  8. Beat together but do not over mix.
  9. Spoon batter over top of the plums, spreading evenly.
  10. Bake for about 45 minutes...or until cake is set in the middle.
  11. Allow to cool for at least 30 minutes.
  12. Remove ring and invert onto serving plate.
  13. Serve slightly warm with ice-cream.