Plum Upside Down Cake
Adapted from Jessica Koslow
Caramel
1/2 cup (113g) butter
1/2 cup (85g) brown sugar
Pinch of Salt
Cake
2 cups (300g) Flourist Sifted Red Fife Wheat Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup (227g) butter, room temperature
3/4 cup (150g) sugar
2 tsp vanilla
1/4 tsp salt
3 eggs, room temperature
1 cup buttermilk
1 lb (454g) round purple or red plums, sliced into rounds
Preheat oven to 350°F. Grease a 10" round cake pan with softened butter or vegetable oil and line the bottom with a parchment paper round. Then grease the parchment paper as well.
In a small pot, heat the butter, brown sugar and salt over low heat. When the butter is melted, add the sugar and combine together. Pour into the bottom of the prepared pan and put into the freezer to set.
In a small bowl, sift together Flourist Sifted Red Fife Wheat Flour, baking powder and baking soda.
In the bowl of a standing mixer or with handheld beaters, cream butter and sugar together on medium speed until light and fluffy. Add vanilla and salt. Add eggs one at a time, mixing thoroughly after each addition. Scrape the bottom of the bowl with a rubber spatula.
Alternating with the buttermilk, add the dry ingredients to the batter in three additions. Starting and ending with the dry ingredients. Beat until just smooth and no dry pockets of flour remain, don't over mix.
Remove cake pan from the freezer and arrange plum rounds in a spiral, starting from the outside edge and working towards the centre. If you have plums with different shades of colour, you can artistically arrange them so that different shades of purple/red are next to each other.
Pour the batter over the plums and spread evenly with an offset spatula. Place in the oven and bake for approximately 50 minutes, or until a tester comes out clean. Rotate the cake pan half way through the baking time.
Let cool in pan. To serve, run a knife around the edge and invert the cake onto a plate. Remove parchment paper, slice and serve.
