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UPSIDE-DOWN CAKE, PLUM

Source of Recipe


Oregonian



List of Ingredients



• 1/2 C (1 stick) plus 1 T unsalted butter, divided
  
• 1 C firmly packed brown sugar (divided)
  
• 4 red plums,halved and pitted, each cut into 12 wedges
  
• 1 egg
  
• 1/2 C sour cream
  
• 1 c all-purpose flour (spooned and leveled)
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1 1/2 tsp pumpkin pie spice (see note)
  
• 1/3 C finely chopped walnuts
  
• Whipped cream (optional)
  






Instructions



1. Preheat oven to 325 degrees. Place 3 tablespoons butter in an 8 inch cake pan. Melt in preheating oven, about 4 minutes.
   
   
2. Sprinkle melted butter with 1/2 cup brown sugar. Arrange overlapping plums in a circle around edge of pan. Repeat in center, covering bottom of pan. Set aside
   
   
3. In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup sugar and egg.
   
   
4. In a medium bowl, mix toghtherIn a medium bowl, mix together dry ingredients and nuts. stir flour mixture into sour cream mixture until just combined, batter will be thick.
   
   
5. Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes.
   
   
6. Cool in pan 5 mniutes. Run a knife around edge of pan. invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.
   
   






Final Comments


Note; To make 1 1/2 teaspoons pumpkin pie spice, combine 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.