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 Coastal Living

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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. 1. Combine plums, 1 tablespoon sugar, lemon juice, and 1/4 teaspoon kosher salt in a bowl, tossing gently.
  2. 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. 3. Whisk together eggs, remaining sugar, buttermilk, vanilla, and butter until well blended.
  4. 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. 5. Run tip of knife around edge of cake to loosen. Invert onto a platter, and serve with sweetened whipped cream.
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