Plum upside-down cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | tablespoons | Unsalted butter; room temperature (1 |
| ; 1/2 sticks) | ||
| 1 | cup | Packed golden brown sugar |
| 1 | tablespoon | Honey |
| 6 | larges | Plums; halved, pitted, |
| ; each half cut into | ||
| ; 6 wedges | ||
| 1½ | cup | All purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| 1 | cup | Sugar |
| 2 | larges | Eggs |
| ½ | teaspoon | Vanilla extract |
| ¼ | teaspoon | Almond extract |
| ½ | cup | Milk |
| Lightly sweetened whipped cream | ||
Directions
Preheat oven to 350F. Stir 6 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 whipped cream.
Serves 8.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 2498 Calories (kcal); 153g Total Fat; (53% calories from fat); 20g Protein; 279g Carbohydrate; 763mg Cholesterol; 1701mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 3 Fruit; 29 Fat; 14 ½ Other Carbohydrates
Converted by MM_Buster v2.0n.