Here’s a plum delicious version of a French “tatin” or upside down cake featuring fresh fruit in a carmelized sauce on the bottom of a pan, which is served inverted. Soooo delicious!
- 12 T (1 1/2 sticks) unsalted butter, room temperature, divided
- 1 C brown sugar, packed
- 1 T honey
- 10 to 12 small prune plums, halved and pitted
- 1 1/2 C all purpose flour
- 2 t baking powder
- 1/2 t ground cinnamon
- 1/4 t salt
- 1 C sugar
- 2 large eggs
- 1/2 t vanilla extract
- 1/4 t almond extract
- 1/2 C milk
- Lightly sweetened whipped cream
Preheat oven to 350°F.
Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Butter the bottom and sides of 9-inch cake pan (2-inch-high sides.) Pour the sauce into the pan, and then place the plums cut side down in the pan atop the sauce.
Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, 60-65 minutes. Transfer to rack; cool in pan 30 minutes.
Using a table knife, loosen the sides of the cake. Place the cake platter atop cake pan and invert. Let stand 5 minutes, then gently lift off pan. Serve warm with whipped cream.