Plum Upside-Down Cake with Lemon
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 433
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 70
- Dietary Fiber
- 1
- Sugar
- 49
- Protein
- 6
- Cholesterol
- 83
- Sodium
- 336
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 15 min
- Cook: 55 min
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.