Greg Dupree
Prep Time
20 Mins
Total Time
1 Hour 40 Mins
Yield
Serves 8

How to Make It

Step 1

Prepare the topping: Combine plums and liqueur in a small saucepan over medium, and cook, stirring occasionally, until only about 1 tablespoon of liquid is remaining, and plums are plumped, about 10 minutes. Add butter, and cook, stirring often, until melted. Whisk in brown sugar. Pour mixture into a lightly greased 9-inch square cake pan, and set aside.

Step 2

Prepare the cake: Preheat oven to 350°F. Beat butter in bowl of an electric stand mixer fitted with the paddle attachment on high speed until light and fluffy. Add sugar and vanilla, and beat until combined, 2 to 3 minutes. Add eggs, 1 at a time, beating until combined after each addition. Add orange zest, and beat just until combined.

Step 3

Sift together flour, baking powder, and salt. Alternate adding flour mixture and milk to batter, and beat until incorporated after each addition.

Step 4

Spoon batter over topping in prepared cake pan, spreading gently. Bake in preheated oven until cake is golden and slightly pulling away from sides, 40 to 45 minutes.

Step 5

Cool in pan 15 minutes, and invert cake onto a platter. Serve with Crème Fraîche Ice Cream.

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