The Best Summertime Plum Upside Down Cake
Move over pineapple upside-down cake; my plum upside down cake version is in town. This secretly easy dessert is sure to impress, and is a great sweet treat to celebrate ripe summertime plums.
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Servings: 8
Equipment
- 9-inch round cake pan
- dry measuring cups
- measuring spoons
- liquid measuring cup
- mixing bowl set
- small saucepan
- hand mixer
Ingredients
- ¼ cup salted butter
- ½ cup firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
- 3 black or red plums, pitted and thinly sliced
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup Duke's mayonnaise
- 3 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round baking pan with vegetable shortening.
- Combine the butter, brown sugar, and cinnamon in a small saucepan. Place over medium heat and cook until the butter is melted, stirring until smooth. Pour the mixture into the prepared cake pan, spreading to coat evenly.
- Arrange the plum slices in a single layer in concentric circles over the brown sugar mixture. (I make one circle in the center and one around the edges.)
- Stir together the flour, baking powder, and salt in a small bowl. Set aside.
- Beat the granulated sugar and mayonnaise with an electric mixer until creamy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour mixture. Beat in the extracts.
- Pour the batter evenly over the plums. Bake the cake in the preheated oven for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
- Run a knife around the edge and immediately turn out the cake onto a rimmed cake plate or platter. Serve warm or at room temperature.