Upside-Down Plum Cake from PlatterTalk.Com

By DanFromPlatterTalk

Seasonal, beautiful and delicious dessert from fresh plums.
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Ingredients

• for the cake
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1 cup packed golden brown sugar
• 1 tablespoon honey
• 6 large plums, halved, pitted, each half cut into 6 wedges
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup milk
• for the whipped cream
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• See more at: http://www.plattertalk.com/2013/09/plum-upside-down-cake-fresh-whipped.html

Preparation

Step 1

for the cake

Preheat oven to 350°F.
Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce.
Transfer to 9-inch-diameter cake pan with 2-inch-high sides.
Arrange plums in overlapping concentric circles atop sauce.
Mix flour, baking powder, cinnamon and salt in medium bowl.
Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light.
Add sugar and beat until creamy.
Add eggs and beat until light and fluffy. Beat in extracts.
Add dry ingredients alternately with milk, mixing just until blended.
Spoon batter evenly over plums.
Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes.
Transfer to rack; cool in pan 30 minutes.
Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan.
Serve cake warm with whipped cream.

for the whipped cream

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream.
Whisk just until the cream reaches stiff peaks.
Store any unused portion in an airtight container for up to 10 hours.
When ready to use, rewhisk for 10 to 15 seconds.

- See more at: http://www.plattertalk.com/2013/09/plum-upside-down-cake-fresh-whipped.html