Upside Down Plum Cake

You can't go wrong with this delicious fruity cake. I love that it's big enough to feed a crowd, but still feels special. The buttery cake and the rich syrup lends itself perfectly to the tart plum...top it with some whipped cream or ice cream and .....MOUTH PARTY!

Cake ingredients:

2 1/2 cups unbleached all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup butter room temperature 

3 large eggs

2 cups sugar

2 tsp vanilla extract

1 cup sour cream

Cake directions:

Preheat the oven to 350

1) Line a 9x13 baking pan with parchment paper. This is an essential step...you don't want all your fruit topping to stick to the pan.

2) Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

3) In a large bowl, using an electric mixer on medium speed, beat the butter, slowly add the sugar, mixing four a minute. Beat in the eggs one at a time, mixing well with each addition. On low speed, mix in the vanilla until blended.

4) On low speed, mix in the flour and sour cream, alternating between the two... beginning and ending with the four. Mix for one minute. Set cake batter aside while you prepare the topping.

Topping ingredients:

4 large red plums, cut into 1/4 inch slices

(or any plum you choose, just make sure you have enough to cover the cake)

8 Tbs unsalted butter

1 1/2 cups brown sugar

3 Tbs corn syrup

Topping instructions:

1) In a medium saucepan, combine the butter, corn syrup and brown sugar and cook over medium heat, stirring constantly, until the butter and brown sugar melt and the mixture is smooth. Remove from heat.

2) Pour syrup onto the bottom of the parchment lined pan. Spreading it out so it is evenly distributed. Top the syrup with the sliced plums. Top with the cake batter. Bake for 30 min or until wooden pick comes out clean. Serve warm with ice cream, or eat it cold for breakfast. Enjoy!