When it comes to upside-down cakes, plums might just be the new pineapples.
2 tablespoons unsalted butter, melted
1/3 cup light brown sugar
6-7 plums, halved and pitted
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large egg yolks
1/2 cup sour cream
Let's get Cooking...
Pour the melted butter into a 9-inch springform pan that has been buttered and lined with parchment paper. Sprinkle the brown sugar evenly onto the bottom of the pan. Place the plums cut side down into the pan, squeezing in as many as possible. Set aside.
In a small bowl, combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Set aside.
Beat 1/2 cup butter and granulated sugar with an electric mixer until light and fluffy. Add the vanilla extract. Add the egg yolks one at a time, mixing with each addition. Add the dry ingredients in 2 additions, alternating with the sour cream.
Spoon the batter on top of the plums. Place on a baking sheet and bake at 375F for 60-70 minutes, until a skewer inserted into the cake comes out clean. Cool for 1 hour. Remove the ring, then invert onto a plate. Enjoy!