No offense, pineapple, but this cake just got WAY better! This weekend I found organic plums, et voila! The cake looks beautiful, tastes even better! Not a maraschino cherry in sight. I made this using a 10″ cast iron skillet. You can also use a regular round cake pan. Or a square one. Who says plum upside down cake has to be round? Really. Tell me who. I’ll take care of ’em.
Makes 1 gorgeous, scrumptous, 10″ cake
1 2/3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cardamom
1 tsp cinnamon
2 stick unsalted butter, softened
1 3/4 cups brown sugar
2 large eggs, room temperature
1 tsp vanilla
1 tbs amaretto (or rum, Frangelico, Grand Marnier… you get the picture)
1/4 cup sour cream, room temperature
5 large plums
- Preheat the oven to 350 degrees.
- Put 1 stick of butter in the skillet and place in oven just until butter is melted.
- Sprinkle 1 cup of brown sugar evenly over melted butter.
- Place sliced fresh plums and sliced fresh cherries in a beautiful pattern in the bottom of the skillet. NOTE: if your fruit is particularly tart, sprinkle 1-2 tbs of sugar on the fruit after placing in the skillet and before adding the batter.
- Mix flour, baking powder, baking soda, salt, cinnamon and cardamom in a medium bowl with a fork. I have a condition known as “Cardamom Crazy”. If you do not suffer – or rejoice – from the same, feel free to omit it.
- In a large bowl, beat remaining stick of butter until fluffy, add remaining 3/4 cup brown sugar and cream for 3 more minutes.
- Add eggs one at a time beating thoroughly and scraping down the sides as necessary. Add sour cream and beat until combined.
- Beat in vanilla and amaretto (or liquor/ liqueur of your choice).
- Fold dry ingredients into wet ingredients in two parts, stirring just until combined.
- Gently pour batter (it will be thick) in center of skillet over fruit. Gently spread in an outward motion round the skillet until evenly spread.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes before carefully inverting onto your serving dish. Make sure to wear oven mitts – that skillet is HOT!
- Enjoy warm, or room temperature. I found this worked deliciously as breakfast!
- Send me pictures of YOUR creations!