About the Recipe
Ingredients
Plum Topping: 4 tbsp unsalted butter, 3/4 cup brown sugar, 5–6 ripe plums (cut into 1/4 inch wedges); Cake Batter: 8 tbsp unsalted butter, 1 cup sugar, 1 tsp vanilla extract, 2 eggs (separated), 1½ cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1/2 cup whole milk, 1/3 tsp cream of tartar; Optional Whipped Cream: 1 pint whipping cream, 1 tbsp powdered sugar, pinch of salt
Preparation
Plum Topping:
Melt butter in a small pan. Add brown sugar and stir until dissolved. If it doesn't dissolve easily, add a teaspoon or two of water to help it along.
Pour the mixture into your baking dish to cover the bottom completely. Arrange plum wedges over the sugar mixture to fully cover the base. Set aside.
Cake Batter:
Preheat oven to 350°F.
In an electric mixer, cream the butter and sugar until light and fluffy.
Add vanilla and egg yolks one at a time, mixing well.
In a separate bowl, sift together the flour, baking powder, and salt.
Add half the dry mixture to the wet mixture, then the milk, then the remaining dry ingredients.
In another bowl, beat egg whites with cream of tartar until slightly stiff. Gently fold into the batter in thirds.
Pour the batter over the plum topping and spread evenly.
Bake for 30–35 minutes, or until the top is golden, the middle is cooked through, and the cake begins to pull from the pan edges.
Let cool in the pan for 15 minutes before inverting onto a plate. Serve with optional whipped cream.
Whipped Cream (Optional):
Whisk cream, powdered sugar, and salt on high speed until medium to stiff peaks form (about 1 minute).