Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon
- 1/3 cup butter
- 1/2 cup packed brown sugar
- 2 pounds fresh plums, pitted and halved
- 2 large eggs
- 2/3 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup hot water
- 1/2 teaspoon lemon extract
- Whipped cream, optional
- Melt butter in a 10-in. cast-iron or oven proof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside.
- In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine the flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums.
- Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving plate. Serve warm with whipped cream if desired. Yield: 8-10 servings.
Originally published as Plum Upside-Down Cake in Taste of Home August/September 1996, p8
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