This caramelized-plum cake is surprisingly simple and tastes especially lovely with vanilla ice cream.
8 Tbsp. butter (1 stick), softened
1/2 cup packed brown sugar
2 Tbsp. water
3 cups sliced, pitted plums (about 1 lb.)
1 3/4 cups all-purpose flour
1/2 cup finely ground pecans or almonds
1 cup granulated sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 cup milk
2 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. finely shredded orange peel
1. Place 3 tablespoons of the butter in a 9×9-inch baking pan. Place pan in a 350° oven for 5 minutes or until butter is just melted. Remove from oven; stir in brown sugar and water until combined. Spread to an even layer in the pan. Arrange plum slices atop brown sugar mixture in pan. Set aside.
2. In a large mixing bowl stir together flour, pecans, granulated sugar, baking powder, and salt. Add milk, remaining 5 tablespoons butter, eggs, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Stir in orange peel. Spoon batter atop plum layer in prepared pan.
3. Bake in the 350° oven for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack for 5 minutes. Loosen sides of cake from pan; invert onto a serving plate. Cool about 45 minutes. Serve warm. Makes 12 servings.
Per serving: 308 cal., 13 g fat (6 g sat. fat), 57 mg chol., 187 mg sodium, 46 g carbo., 2 g fiber, 4 g pro. |
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