Upside Down Plum Cornmeal Cake
This Upside Down Plum Cornmeal Cake is SO delicious! It’s the perfect light Summer dessert! Made using ripe and sweet plums, a dash of cornmeal, this is light, fluffy and oh so yummy!
Ingredients
- 8 tbsp (1 stick) salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 and 1/4 cup all purpose flour
- 3/4 cup cornmeal
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 cup full fat sour cream
- 5-6 small plums, sliced thinly
- 3 tbsp brown sugar
- cooking spray or extra butter to grease the cake pan
Instructions
Making Cake Batter
-
Preheat oven to 350.
-
Add the softened butter to a large bowl. Use a mixer to cream the butter until soft and creamy. To the bowl, add in the sugar and use a mixer to mix together.
-
Next, add in the eggs one at a time, mixing until combined, and then the vanilla extract.
-
Add in the flour, cornmeal, baking powder and cinnamon and fold in until fully combined using wooden spoon or rubber spatula. Lastly, gently fold in the sour cream.
Baking the Cake
-
Generously grease an 8 or 9 inch cake pan with either butter or cooking spray.
-
Slice the plums long ways and thin - begin to arrange them in the cake pan, working from the outside in. Don’t layer them on top of one another - one layer will suffice!
-
Add brown sugar on top of the plums and spread out evenly.
-
Add the cake batter on top and spread out evenly.
-
Bake for 45-55 minutes or until a toothpick can be inserted into the middle of the pan and it comes out mostly clean (a few crumbs are okay)
-
Remove from the oven once cooked through and let cool for 15 minutes. Invert the cake onto a cooling rack and let continue to let cool for another 10 minutes or so. Enjoy with a cup of coffee or a scoop of vanilla ice cream!