Plum Upside-Down Pudding Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep 15 minutes; Cook: 25 minutes; Cool: 30 minutes. Ingredients:
4 small red or black plums, sliced |
1/2 cup sugar, divided |
1 tablespoon fresh lemon juice |
3/4 teaspoon kosher salt, divided |
2 large eggs |
3/4 cup whole or low-fat buttermilk |
1 1/2 teaspoons vanilla |
4 tablespoons unsalted butter, melted |
3/4 cup all-purpose flour |
1 1/2 teaspoons baking powder |
sweetened whipped cream |
Directions:
1. Combine plums, 1 tablespoon sugar, lemon juice, and 1/4 teaspoon kosher salt in a bowl, tossing gently.
2. Grease sides and bottom of a 9-inch cast-iron skillet or deep-dish pie pan. Cover bottom with plum slices, overlapping slightly.
3. Whisk together eggs, remaining sugar, buttermilk, vanilla, and butter until well blended.
4. Combine flour, baking powder, and remaining 1/2 teaspoon kosher salt; whisk into egg mixture. Pour batter over fruit. Bake at 375° for 20 to 25 minutes or until golden brown. Cool in pan about 30 minutes.
5. Run tip of knife around edge of cake to loosen. Invert onto a platter, and serve with sweetened whipped cream.
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