12 tb Unsalted butter; room
-temperature (1
; 1/2 sticks)
1 c Packed golden brown sugar
1 tb Honey
6 lg Plums; halved, pitted,
; each half cut into
; 6 wedges
1 1/2 c All purpose flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
1 c Sugar
2 lg Eggs
1/2 ts Vanilla extract
1/4 ts Almond extract
1/2 c Milk
Lightly sweetened whipped
-cream
Preheat oven to 350F. Stir 6 tablespoons butter, brown sugar and honey in
heavy medium skillet over low heat until butter melts and sugar and honey
blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan
with 2-inch-high sides. Arrange plums in overlapping concentric circles
atop sauce.
Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric
mixer, beat remaining 6 tablespoons butter in large bowl until light. Add
sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat
in extracts. Add dry ingredients alternately with milk, mixing just until
blended. Spoon batter evenly over plums. Bake cake until golden and tester
inserted into center of cake comes out clean, about 1 hour 5 minutes.
Transfer to rack; cool in pan 30 minutes.
Using knife, cut around pan sides to loosen cake. Place platter atop cake
pan. Invert cake; place platter on work surface. Let stand 5 minutes.
Gently lift off pan. Serve cake warm with whipped cream.
Serves 8.
Yields
1 servings