Plum Upside-Down Pudding Cake

Photo: Tara Sgroi; Styling: Angie Mosier
Prep 15 minutes; Cook: 25 minutes; Cool: 30 minutes.

Yield:

Makes 8 servings

Recipe from


Ingredients

4 small red or black plums, sliced
1/2 cup sugar, divided
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt, divided
2 large eggs
3/4 cup whole or low-fat buttermilk
1 1/2 teaspoons vanilla
4 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
Sweetened whipped cream

Preparation

1. Combine plums, 1 tablespoon sugar, lemon juice, and 1/4 teaspoon kosher salt in a bowl, tossing gently.

2. Grease sides and bottom of a 9-inch cast-iron skillet or deep-dish pie pan. Cover bottom with plum slices, overlapping slightly.

3. Whisk together eggs, remaining sugar, buttermilk, vanilla, and butter until well blended.

4. Combine flour, baking powder, and remaining 1/2 teaspoon kosher salt; whisk into egg mixture. Pour batter over fruit. Bake at 375° for 20 to 25 minutes or until golden brown. Cool in pan about 30 minutes.

5. Run tip of knife around edge of cake to loosen. Invert onto a platter, and serve with sweetened whipped cream.

Note:

November 2009