The Wife Makes Plum Upside Down Cake

A few weeks back I was making my weekly farmer's market run.  I saw some beautiful fresh fruit and felt the urge to do some baking.  

Thanks to Epicurious I was able to find a Plum Upside Down cake recipe while I was browsing the market.  

Ingredients

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

Lightly sweetened whipped cream

Directions

• 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.

Hints

I followed the recipe pretty closely.  My pan did not have 2 inch sides but it still came out perfectly fine.  Definitely serve warm and I served with ice cream instead of whipped cream.