Prep Time:
25 mins
Cook Time:
40 mins
Additional Time:
15 mins
Total Time:
1 hr 20 mins
Servings:
10
Yield:
1 8-inch cake
Ingredients
Batter:
- ½cupunsalted butter, softened
- ½cupwhite sugar
- 1egg, at room temperature
- ¾teaspoonvanilla extract, or to taste
- 1 ½cupsall-purpose flour
- 2teaspoonsbaking powder
- ½teaspoonsalt
- ½teaspoonground cinnamon
- 1cupmilk, at room temperature
Directions
Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven.
Remove the pan from the oven and tilt to coat the bottom evenly with butter. Sprinkle brown sugar and almond flour on top. Arrange plum slices over the mixture.
Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy.
Sift flour, baking powder, salt, and cinnamon together in a separate bowl. Add to the butter mixture alternately with the milk, folding just until dry spots disappear. Pour batter evenly over the plums; tap pan onto the counter to expel excess air bubbles.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Cover the pan with a serving plate and immediately invert cake onto the plate. Let cool until no longer hot, about 15 minutes. Cut and serve warm.
Cook's Notes:
Substitute almond extract for the vanilla if desired.
Feel free to add chopped or sliced nuts to the bottom.
This cake can also be made in a 9-inch round baking pan.
Nutrition Facts (per serving)
| 255 | Calories |
| 13g | Fat |
| 31g | Carbs |
| 4g | Protein |
