A Southern Grace: Plum Upside-Down Cake

Plum Upside-Down Cake


Serves 8

  • 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
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.

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