Name: Sticky Plum Upside-Down Cake
Prep time: 40 min
Total time: 2 h
Yield: 10
Ingredients: 1/4 c. fresh orange juice; 1 tsp. orange zest; c. sugar; 3/4 c. sugar; 1 1/2 lb. plums; oil; 1 1/2 c. all-purpose flour; 1/2 c. yellow cornmeal; 1/2 tsp. kosher salt; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 c. unsalted butter; 2 large eggs; 1 tsp. pure vanilla extract; 1 c. buttermilk

Step 1Heat oven to 350 degrees F. Place the orange juice and 1/3 cup sugar in a large saucepan and cook over low heat until the sugar melts, 2 to 3 minutes. Bring the mixture to a boil, then reduce heat and simmer until the mixture is syrupy, 2 to 3 minutes more. Remove from heat, add the plums and zest, and set aside, tossing occasionally, until cool.

Step 2Oil a 9-inch round cake pan. Line the bottom of the pan with parchment, then oil the parchment.

Step 3In a medium bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.

Step 4Using an electric mixer, beat the butter and remaining 3/4 cup sugar in a large bowl on medium-high until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and beat in the eggs one at a time, then the vanilla.

Step 5Reduce mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk, beating just until incorporated.

Step 6Working in concentric circles from the center, arrange enough plum slices, overlapping slightly, to cover the bottom of the pan. Spoon the juices from the bowl over the top.

Step 7Cut the remaining plum slices into 1/2-inch pieces and fold into the cake batter. Spoon the batter over the plums in the pan. Bake until the cake is light golden brown and a wooden pick inserted in the center comes out clean, 65 to 70 minutes.

Step 8Let the cake cool for 10 minutes. Run a butter knife around the edges of the cake to loosen it from the pan. Place a platter over the top of the pan and invert. Peel off the parchment.

Sticky Plum Upside-Down Cake

Ingredients

Directions

Recipe Headquarters