Plum Upside Down Cake
8 ripe plums sliced into wedges (this can be tricky, I'll be doing a quick FB live this week on this)
140g sugar* + 1/4 cup separately (I don't use a gram measurement here b/c accuracy in cooking the plums isn't the most important thing in this recipe-see our blog on why!)
130g AP flour (all purpose or gluten free)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup greek or coconut yogurt
1 teaspoon vanilla extract
1. Preheat oven to 350. Cut a circle that matches the bottom of an 8-in pan. Grease the bottom and sides of the pan with some butter and place the parchment paper circle in the bottom (this will prevent the plums from sticking to the bottom of the pan when you flip it over).
2. Melt one tablespoon of butter in a large skillet over a medium heat. Add the plums and the additional 1/4 cup of sugar. Toss them until the sugar is dissolved and it becomes syrupy. Poor the plums into the prepared cake pan.
3. In a bowl, whisk together all the dry ingredients. Set them, aside.
4. Using a stand mixer, fitted with a paddle attachment, cream the butter and sugar. Add the egg, yogurt and vanilla and mix until combined. Stop the mixer and add the the dry ingredients. Mix just until combined.
5. Slowly pour the batter over the plums.
6. Bake for 50-60mins or until a skewer comes out clean. Allow the cake to rest in the pan for another 60 mins.
7. Place a plate over the pan and flip the cake onto it. Enjoy!
*Love coconut sugar? ME TOO! You can use it in this recipe. The resulting cake will be a bit darker but the complexity of flavor is off the charts. Click here for my fave.