plum upside down cake

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

Ingredients

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
15 cherries

  1. Preheat the oven to 350 degrees.
  2. Put 1 stick of butter in the skillet and place in oven just until butter is melted.
  3. Sprinkle 1 cup of brown sugar evenly over melted butter.
  4. 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.
  5. 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.
  6. In a large bowl, beat remaining stick of butter until fluffy, add remaining 3/4 cup brown sugar and cream for 3 more minutes.
  7. Add eggs one at a time beating thoroughly and scraping down the sides as necessary.  Add sour cream and beat until combined.
  8. Beat in vanilla and amaretto (or liquor/ liqueur of your choice).
  9. Fold dry ingredients into wet ingredients in two parts, stirring just until combined.
  10. 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.
  11. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  12. Allow to cool for 5 minutes before carefully inverting onto your serving dish.  Make sure to wear oven mitts – that skillet is HOT!
  13. Enjoy warm, or room temperature.  I found this worked deliciously as breakfast!
  14. Send me pictures of YOUR creations!

xoxo,

terri

Thoughts?