Ingredients
Method
- Preheat the oven to 375°F (190°C), or 350°F (175°C) if using convection. Butter a 9-inch round cake pan and line the bottom with parchment paper.
- Drizzle the 2 tablespoons of melted butter into the bottom of the pan, scatter the brown sugar evenly over it, and arrange the plum slices in a snug, overlapping layer on top.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Add the egg, milk, and remaining melted butter to the dry ingredients. Stir gently with a spatula until just combined; avoid overmixing.
- Spoon the batter over the plums and use the back of the spoon to smooth it into an even layer.
- Bake for 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 30 minutes, then carefully invert the cake onto a serving plate. Serve warm or at room temperature with whipped cream or yogurt.
Nutrition
Notes
1. Use firm-ripe plums so they keep their shape during baking. Overripe plums can turn mushy and make the cake soggy.
2. If allspice is not in your pantry, use an extra 1/4 teaspoon ground cinnamon instead.
3. Use a 9-inch round cake pan; for an 8-inch pan, add 5 to 7 minutes of baking time.
4. Let the cake cool exactly 30 minutes before inverting. Too short, and the topping may stick to the pan.
5. Store leftovers under a cake dome at room temperature for 2 days, or wrap and refrigerate for up to 5 days.
6. To revive the sticky texture, microwave individual slices for 15 to 20 seconds before serving.
7. Serve with lightly sweetened whipped cream, crème fraîche, or Greek yogurt.
