Last week a coworker volunteered that she had a super-productive italian plum tree and asked if anyone wanted a bag of plums. I took her up on it, and came home earlier this week with a serious quantity of plums. This means I gave some to Suezie and plan on making freezer jam this weekend. Last night, I also made cake. I found this recipe on Epicurious, it’s from Bon Appétit’s June 1995 issue. It was delicious. I have tweaked it to make it a bit less sweet.
Plum Upside-Down Cake
9 tablespoons unsalted butter, room temperature
1/2 cup packed golden brown sugar
1 tablespoon honey
6 large plums, halved, pitted, each half cut into 6 wedges (I used 13 italian plums cut in half)
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup milk
Preheat oven to 350°F. Stir 3 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
Using knife, cut 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 crème fraîche.