In the heart of a Midwestern fall, when the leaves are crisp and the air is fresh, there's nothing quite like indulging in a cake that embodies the season. This plum upside-down cake is a cherished recipe passed down from my grandmother, who had a way of turning the simplest farm ingredients into the most comforting desserts. The slight tartness of the plums melds perfectly with the rich, buttery cake, creating a delightful contrast of flavors and colors. It's a perfect treat for community gatherings or a simple Sunday family dinner.

This plum upside-down cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. If you're serving it for a brunch or midday tea, consider accompanying it with a cup of herbal tea or a rich coffee. Its sweet and tangy notes complement roasted nuts or a light green salad on the side if you're going for a broader meal offering. To bring out the flavors even more, sprinkle a bit of cinnamon on top just before serving.

Servings: 8

4 tablespoons unsalted butter
3/4 cup brown sugar, packed
4-5 ripe plums, pitted and sliced
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Melt 4 tablespoons of butter in a small saucepan over medium heat. Add the brown sugar and stir until melted and combined.

Pour the mixture into the prepared cake pan, spreading it evenly. Arrange the plum slices in a circular pattern over the sugar mixture.

In a separate bowl, sift together the flour, baking powder, and salt.

In a mixing bowl, cream together the 1/2 cup butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the creamed mixture, alternating with the milk. Begin and end with the flour mixture, stirring just until combined.

Pour the batter evenly over the plums in the cake pan, smoothing the top.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge to loosen and invert it onto a serving plate.

Serve warm or at room temperature.

For a nutty twist, sprinkle a handful of chopped pecans or walnuts over the brown sugar layer before arranging the plums. You can also experiment with different stone fruits like peaches or nectarines when plums are out of season. Adding a sprinkle of ginger or cardamom in the cake batter will bring a warm, spiced depth to the dessert. A dash of almond extract in place of part of the vanilla can also lend an intriguing flavor that pairs well with the plums.

Copyright 2016 Cooktop Cove