I love Fall. It's pretty much my favorite season. It's cool, crisp and colorful. Did I mention it's cool? I'm dreaming of Fall and longing for some Fall-ish sweets (and temperatures). So tweaking the pineapple upside-down cake by swapping out the pineapple for plums seemed like a brilliant plan.
Plums. Having a bit of a love affair with them right now. I don't know about you, but I put them in the fridge about an hour before I eat them and WOW! They're so cold and refreshing that way. And in this Summer heat, any way to cool down and imagine a sweet Fall evening is welcome.
Whipping the cakes together is quick. The most laborious task is pitting and slicing the plums - not too bad! Here, I am again using my mini spring form pans but you can use a 9" spring form pan. Go out of your way to arrange the plum slices in a pretty way. It'll just make the final result that much more appealing and irresistible.
Here's the recipe:
Plum Upside-Down Cakes
5 T melted butter
1/4 C brown sugar
1/4 C butter, room temperature
1 C granulated sugar
1 t vanilla
1 1/4 C flour
1 1/2 t baking powder
1/2 t salt
3/4 C milk
4 plums, pitted and sliced thin
Preheat oven to 350℉. Prepare your spring form pan(s) by lightly spraying with baking spray. You can use a 9" spring form pan or six mini (4") spring form pans. Place pan(s) on a cookie sheet and set aside.
Melt 5 T of butter and combine with your brown sugar. Pour mixture into your spring form pan, dividing this mixture evenly between the six pans if using them, and place pan(s) into the preheated oven until mixture is bubbly. Take out of oven and set aside.
In a large bowl, cream together your 1/4 C of butter and granulated sugar until fluffy. Beat in your egg and vanilla.
In a small bowl, combine flour, baking powder and salt. Beat this flour mixture, alternating with the milk, into the egg mixture in the large bowl. Mix just until incorporated.
Next, take your sliced plums and arrange them on the bottom of your spring form pan(s). Pour your batter over the plums, covering completely. Place into the oven for approximately 40-45 minutes or until cake tester comes out clean. Allow to cool for 15 minutes and then remove the ring of the spring form pan carefully. Invert pan onto serving plate, serve and enjoy!