Cherry Upside Down Cake with Summer Plums
Cherry Upside Down Cake with brown butter and buttermilk for a supremely moist and tender cake underneath juicy, caramelized stone fruit
Equipment
- 1 10" oven safe skillet The skillet can be cast iron or otherwise, just be sure it is at least 2" deep.
Ingredients
- 4 black plums pitted and sliced
- 1 cup cherries pitted and halved
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup turbinado sugar
- 1 1/2 sticks unsalted butter 12 Tbsp.
- 3 large eggs
- 1 cup buttermilk
- 1 Tbsp vanilla extract
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Instructions
- Preheat oven to 375 degrees.
- Brown the butter in a 10" skillet over medium heat until it becomes an amber color and becomes aromatic. Use a wooden spoon to swirl the butter around the pan often.
- Pour the butter into a large bowl, leaving a coating of melted butter in the skillet. To the mixing bowl, add buttermilk, eggs, granulated sugar and vanilla. Beat with an electric mixer on medium-high speed until combined.
- Combine the dry ingredients: whisk flour, baking soda, baking powder and salt in a medium bowl. Slowly beat the flour mixture into the wet ingredients on low speed until combined.
- Sprinkle 1/4 cup turbinado sugar evenly onto the bottom of the prepared pan. Arrange cherries in a single layer on the bottom of the pan. Then, layer the sliced plums in an overlapping pattern. Sprinkle the fruit with another 1/4 cup turbinado sugar. Pour batter over the fruit. Sprinkle the batter with the remaining 1/4 cup sugar.
- Place a baking sheet on the bottom oven rack to catch any drips. Bake 45 minutes, until golden brown. Cool to room temperature on a wire rack before inverting onto a serving plate.
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