After making the plum ice cream in my last post, I wanted to make another plum dessert while plums were still in season. At some point, I came across this post at Red Star to Lone Star for plum upside-down cake, and I knew I had to make it!
So I started by slicing my ripe juicy plums into thin wedges. Then I made the brown sugar caramel, and poured it into the bottom of my 9-inch pan.
Next I arranged my plum slices in a pretty pattern on top of the caramel. I had two different types of plums, so I arranged the darker ones on the outside, and the lighter ones in the middle.
Then I whipped up the simple cake batter according to the recipe, except I used cinnamon instead of cardamom. After pouring the cake batter on top the plum slices (I forgot to take a picture of this, doh!), I baked it for about an hour. By this time the whole house smelled of delicious cake and cinnamon!
After letting the cake cool for about half an hour, I inverted it onto my cake stand, and removed the cake pan.
The pattern from the plums turned out beautiful! And the cake was delicious! Caramelized plums, moist fluffy cake, and a hint of cinnamon. Best when eaten warm. :)
Later that week, I made another upside-down cake using the same recipe, except I used nectarines instead of plums, and that cake turned out even better! Stay tuned for the post!
