Sugar Plum Upside-Down Cake

Much like a pineapple-upside-down-cake, this cake is topped with buttery-brown sugar caramel, with the exception of sweet ripe plums.  This cake is perfect to make during the summer or early fall!

Sugar Plum Upside-Down Cake
Ingredients:
3 tablespoons unsalted butter, at room temperature
1/2 cup packed brown sugar
1 tablespoon honey
3 large plums, pitted and sliced into 1/2-inch wedges
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
Confectioners' sugar

Directions:
Place 3 tablespoons butter, brown sugar and honey in a glass container and microwave until butter melts and sugar and honey blend in, about 1-2 minutes. Stir until smooth and pour into a 8-inch round cake pan. Arrange sliced plums evenly over brown sugar mixture.

Preheat oven to 350 degrees F. In a medium bowl, sift together flour, baking powder, cinnamon and salt. In a large bowl with an electric mixer, beat remaining 3 tablespoons butter and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing well. Add dry ingredients and milk, mixing until just blended. Spoon batter evenly over plums.

Bake for about 40-45 minutes, or until golden and a tester inserted into the center of the cake comes out clean. Transfer to rack and cool in pan for 10 minutes. Using a thin knife, cut around sides of pan to loosen cake. Place a large plate or serving platter on top of cake pan and invert cake. Serve cake warm or at room temperature.
Sift confectioners' sugar over cake right before serving.

6 servings