plum(b)ing the depths

Plum upside-down cake. I got on a real plum kick last summer, but little Eva has greatly limited my kitchen time this year.

I'm okay with that, because she's adorable.

I did have a chance to make this gorgeous show-stopper of a plum cake! It positively glistens, and if you're careful with your plum placement, you can have the most lovely pattern on the bottom-turned-top. I got a little fancy with this upside-down cake, flavoring it with Nielsen-Massey orange blossom water. I've never baked with this particular flavor before, and I was really pleased with the results--you could taste a little bit of citrus in the cake but it wasn't medicinal or perfumy at all.

In addition to the orange blossom water, I was sure to add my two favorite spices of the moment, cinnamon and cardamom. My reference recipe used brown sugar in the fruity component, but I was out and since there was no way I was lugging my gal to the grocery store for one item, I used raw sugar instead. That recipe also used honey in the topping, but I prefer maple syrup so that's what I used.

This is a delicious cake! It's moist on the inside, and that buttery, sugary, fruity topping makes every bite even more fantastic. You don't need vanilla ice cream to round it out, but hey--why not gild the lily every once in awhile!

Take some time to make this cake while plums are still around. You won't regret it.

Perfectly Pretty Plum Cake
(printable recipe)

Based on this recipe
Serves 8
Ingredients:

• 8 tablespoons (1 stick) unsalted butter, room temperature
• 4 ounces (1/2 cup) coconut oil, room temperature
• 1/2 cup granulated sugar
• 1/2 cup raw sugar
• 1 tablespoon maple syrup
• 3 large plums, halved, pitted, each half cut into 6 wedges
• 1-1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon orange blossom water
• 1/2 cup milk
• 1/4 cup sour cream

Directions:
Preheat oven to 350 degrees F. Spray a 9-inch cake pan with 2-inch sides with non-stick spray.
Stir 6 tablespoons butter, granulated sugar, raw sugar, and maple syrup in heavy medium skillet over low heat until butter melts and sugar and syrup blend in, forming thick, smooth sauce.
Transfer to the prepared pan.
Arrange plum slices in overlapping concentric circles atop sauce; set aside.
Mix flour, baking powder, baking soda, cinnamon, cardamom, and salt in medium bowl.
Mix milk, sour cream, and extracts in a small bowl.
Using electric mixer, beat remaining 2 tablespoons butter and coconut oil in large bowl until light and fluffy.
Add sugar and beat until creamy.
Add eggs and beat until light and fluffy.
Add dry ingredients alternately with wet ingredients, mixing just until blended.
Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 50-60 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.