Plum Upside-Down Cake with Lemon

Total Time:
1 hr 35 min
Prep:
25 min
Inactive:
15 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 3/4 cups sugar
  • 4 plums, cut into 1/2-inch wedges (about 1 1/4 pounds)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1 1/2 teaspoons finely grated lemon zest (from 1 lemon)
Directions
  • Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the plums in concentric circles over the caramel; set the skillet aside.

  • Whisk the flour, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Whisk the milk, sour cream and lemon zest in a small bowl. Reduce the mixer speed to low; add the flour mixture to the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the plums and spread evenly.

  • Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.

  • Photograph by Con Poulos


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