Ingredients

The following ingredients have 12 Servings
  • For the Plums (Place:)
  • 6 Tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 1 Tablespoon brandy
  • 8 plums (about 2 lb., halved, pitted, and cut into slices (If you have too many save the extra for the glaze))
  • For the cake (whisk:)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • Cream:
  • 6 Tablespoon unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup shaved almonds (lightly toasted)
  • Whipped cream or crème fraîche
  • Glaze:
  • 3 1/2 cups peeled (pitted, and sliced large red or purple plums)
  • 1/2 cup sugar
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon ground cloves

Instruction

  • Heat oven to 350 F.
  • Spray pan with vegetable spray.
  • For the plums, place 6 Tablespoon butter in an 8-inch-square pan, or 9-inch-round, 2-inch deep cake pan, or an 8-inch springform pan. If using springform pan be sure to wrap the outside with foil. Place the pan in the oven to melt the butter, 4-5 minutes. Remove pan from oven; stir 1 cup brown sugar and brandy into the melted butter in pan.
  • Overlap plum slices in rows if using a square pan or in a circle around the edge if using a round pan. Repeat in smaller circle in center to cover the bottom of pan.
  • For the cake, whisk together flour, baking powder, cinnamon, and salt.
  • Cream softened butter in a large bowl with electric mixer until butter is light and fluffy, 5 minutes.
  • Add 1 cup granulated sugar; cream until sugar dissolves, about 5 minutes more. Add eggs and vanilla; beat until combined.
  • Add dry ingredients to creamed mixture alternately with milk, using a whisk to avoid overmixing. Whisk ingredients only until well blended, cleaning sides of the bowl with a spatula. Add the toasted almonds until combined. Spread batter evenly over plums in pan.
  • Bake the cake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cake cool in pan on a rack, 30 minutes.
  • Run a knife around the edge of the pan; invert the cake onto a serving plate. Let cake stand 1-2 minutes, then lift off the pan. Glaze with the plum sauce.
  • While the cake is baking make the glaze by placing the plums and sugar in a saucepan. Cook over medium heat, stirring with a wooden spoon, until the mixture starts to boil. Add the lemon juice and continue to cook, stirring, for about 5 to 8 minutes, or until the fruit is glazed and a bit softened but not dissolved.
  • Pour the mixture into a bowl and add the vanilla and cloves. Cover and let the sauce come to room temperature.
  • Gently remove the plums from the glaze and place in a container to eat later on yogurt, ice cream, or just plain.
  • Glaze the entire surface of the cake.
  • Serve the cake warm with whipped cream or crème fraîche.