Plum Upside-Down Cake
Serves 8. This recipe is courtesy of chef John Folse, who says, “Purple plums are abundant at this time of year in Louisiana. They are wonderful in an easy dessert such as this one.”
1 tbl. butter for greasing, at room temperature
½ cup plus 1 tbl. unsalted butter, at room temperature and divided
4 firm, ripe plums, each cut into 8 wedges
¼ cup plus 2?3 cup granulated sugar, divided
1 cup all-purpose flour
¾ tsp. baking powder
¼ tsp. baking soda
¼ tsp. kosher salt
1 large egg
?2?3 cup sour cream
1 tsp. pure vanilla extra
1. Preheat oven to 350 F. Grease an 8-inch cake pan with 1 tablespoon butter and line bottom with parchment paper. Set aside.
2. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add plum wedges and ¼ cup sugar. Cook 3-4 minutes or until sugar dissolves and juice from plums thickens to a syrup-like consistency, tossing often. Carefully arrange plums in cake pan in slightly overlapping concentric circles, starting from outside and working in. Spoon any pan juices over top of fruit. Set aside. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. Place remaining ½ cup butter and ?2?3 cup sugar in a mixing bowl. With an electric mixer, beat butter and sugar mixture until fluffy. Beat in egg, sour cream and vanilla. Gradually add flour mixture into butter mixture, mixing just until incorporated. Do not over mix. Pour batter over plums in pan and bake 50–55 minutes or until a toothpick inserted in center comes out clean.
4. Remove from oven and let cool in pan for 1 hour. Place a large serving plate over cake pan and invert cake onto the plate. Cut into serving pieces and enjoy.