Plum Upside-Down Cake With Lemon
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.75 cups
Sugar1.75 cups
All-Purpose Flour1 tsp
Baking Powder (1/2 tsp)1 tsp
Salt2 large
Egg1 tsp
Pure Vanilla Extract3 cup
Milk1 cup
Sour CreamDirections:
1
Preheat the oven to 375 degrees F
2
Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand
3
Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes
4
Remove from the heat and arrange the plums in concentric circles over the caramel; set the skillet aside
5
Whisk the flour, baking powder, baking soda and salt in a bowl
6
Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes
7
Add the eggs one at a time, beating after each addition, then beat in the vanilla
8
Whisk the milk, sour cream and lemon zest in a small bowl
9
Reduce the mixer speed to low; add the flour mixture to the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with the flour, and mix until just incorporated
10
Pour the batter over the plums and spread evenly
11
Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes
12
(Cover loosely with foil if the cake is browning too quickly
13
) Let sit 15 minutes, then invert onto a platter and let cool completely
14
Photograph by Con Poulos