| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 25 min |
| Inactive: | 15 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 3/4 cups sugar
- 4 plums, cut into 1/2-inch wedges (about 1 1/4 pounds)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
- 1/4 cup sour cream
- 1 1/2 teaspoons finely grated lemon zest (from 1 lemon)
Instructions
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the plums in concentric circles over the caramel; set the skillet aside.
- Whisk the flour, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Whisk the milk, sour cream and lemon zest in a small bowl. Reduce the mixer speed to low; add the flour mixture to the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the plums and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 433 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 1 g |
| Sugar | 49 g |
| Protein | 6 g |
| Cholesterol | 83 mg |
| Sodium | 336 mg |
| Serving Size | 1 of 8 servings |
| Calories | 433 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 1 g |
| Sugar | 49 g |
| Protein | 6 g |
| Cholesterol | 83 mg |
| Sodium | 336 mg |
Reviews
Best cake
I recommend cooking the caramel only until the sugar melts. When I let the sugar start to brown, it burned during baking. Also, do not melt the butter, use room temperature butter and cream with the sugar.