Plum Upside Down Cake

INGREDIENTS:

12 Tbsp.  unsalted butter

  • 1 cup packed golden brown sugar

1 Tbsp. honey

  • 6 large plums, halved, pitted, cut into wedges
  • 1 1/2 c. all flour
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 c. sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/2 c. milk

INSTRUCTIONS:

Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in skillet over low heat until butter melts and sugar and honey blend to form a thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping circles atop sauce.

Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 55 minutes. Transfer to rack; cool in pan 30 minutes.

Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan.

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