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Plum Upside-Down Cake

Plum Upside-Down Cake recipe
photo by:kraft
This is definitely a keeper, I used pears instead of plums and I doubled the recipe and used a 12" pan. Gone in minutes. Love it. Served with a dollop of homemade whip more
posted by
on 11/16/2012
15 min
1 hr
12 servings, one slice each
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What You Need

cup   (1-1/2 sticks) butter, softened, divided
cup  sugar, divided
lb.  fresh plums, sliced (about 2-1/2 cups)
Tbsp.  PLANTERS Sliced Almonds
tsp.  almond extract
cup  flour
Tbsp.  CALUMET Baking Powder

Make It

PREHEAT oven to 350°F. Melt 1/4 cup of the butter in small saucepan on medium heat. Add 1/4 cup of the sugar; cook 1 min. or until sugar is completely dissolved, stirring occasionally. Pour into 9-inch round cake pan. Top with the plums; sprinkle with almonds. Set aside.

BEAT remaining 1/2 cup butter and remaining 3/4 cup sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in extract. Add flour and baking powder; beat just until blended. Gently spread over plums.

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely before cutting into 12 slices to serve.

Kraft Kitchens Tips

Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this tasty cake.
Variation - Peach-Blueberry Upside-Down Cake
Prepare as directed, substituting 2 cups sliced peaches and 1/2 cup blueberries for the plums.
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