Summer Plum Upside Down Cake

INGREDIENTS

1/2 stick plus 2 Tblsp butter

4-5 slightly firm, but ripe black plums. 

May use the small Italian prune plums as well

1/4 C plus 2/3 C granulated sugar

(I add some brown sugar as well)

1C flour

3/4 tsp baking powder 

1/4 tsp baking soda

1 Large egg

2/3 C sour cream

2 tsp vanilla

DIRECTIONS

Preheat your oven to 350

Butter or grease an 8” round cake pan and line the bottom with parchment paper.  

Remove the pits from the plums and slice into at least 8-10 wedges per plum. 

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Melt 2 Tablespoons butter in a pan, add 1/4 of sugar (plus 2 tblsp of brown sugar).

Cook until the sugar is dissolved.  Shut off heat and toss the plums to cover. Set aside.

In a separate bowl, mix the dry ingredients except the sugar.

In another bowl, cream together the softened 1/2 stick of butter, 2/3 C of granulated sugar.

Add the egg & beat until light and fluffy. Mix in vanilla & then fold in the sour cream.  

Add the wet ingredients to the dry ingredients until combined. 

Arrange the plums neatly in circles on the bottom of the greased/

buttered cake pan. Pour the remaining sugar syrup on top.

Spoon the cake batter gently on top of the plums & spread carefully.

Bake 40-50 minutes. Remove from the oven and let cool for at least 

1 hour before flipping. 

Before you flip, take a butter knife or rubber spatula and gently run it round the outside of the cake to make sure it is loose. Place a clean dish on top of the cake pan, and flip quickly.

Tap the pan, and gently lift.

Serve with vanilla ice cream or home made whipped cream. 

Buon appetito!