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Summer Plum Upside-Down Cake

Source of Recipe


From "The Bon Appétit Cookbook"






List of Ingredients



• 6 Tbsp unsalted butter, room temperature
  
• 1 cup packed brown sugar
  
• 1 Tbsp honey
  
• 6 large plums, halved, pitted, each half cut into 6 wedges
  
• 1½ cups all-purpose flour
  
• 2 tsp baking powder
  
• ½ tsp ground cinnamon
  
• ¼ tsp salt
  
• 6 Tbsp butter
  
• 1 cup sugar
  
• 2 large eggs
  
• ½ tsp vanilla extract
  
• ¼ tsp almond extract
  
• ½ cup whole milk
  
• Lightly sweetened whipped cream
  






Instructions



1. Preheat oven to 350° F.
   Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey are incorporated, forming a thick, smooth sauce. Pour into a 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
   
   
2. Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat 6 tablespoons butter in large bowl until light. Add 1 cup sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in vanilla and almond extracts. Add flour mixture in three additions alternately with milk in two additions, mixing just until batter is blended. Spoon batter evenly over plums.
   
   
3. Bake cake until top is golden and tester inserted into center of cake comes out clean, about 1 hour and 5 minutes. Transfer to rack and cool in pan 30 minutes. Run knife 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 cake warm with whipped cream.