In a skillet, on the stovetop, brush the skillet with butter and sprinkle the brown sugar to cover the bottom with a thin layer.
Layer plums slices into the skillet.
Sautée plums in the butter-sugar mixture for about 5-7 minutes or until slightly soft. Remove from heat and set aside while preparing cake batter.
Grate softened butter into a mixing bowl and blend with sugar using a mixer until fluffy.
Add eggs and egg white (one egg at a time, mixing with an electric mixer after each).
Add almond and vanilla extra, cinnamon, nutmeg, and ginger, and blend well.
In a separate bowl, combine flour, baking powder, and salt.
Slowly add flour mixture and milk to the batter and mix well. The resulting batter will be thick.
Preheat the oven to 350F.
Grease and flour a 9-inch cake pan.
Pour sautéed plums into the bottom of the pan, making sure to lay them as flat as possible, covering the entire bottom of the pan (it’s ok if they overlap).
Next, scoop out large drops of cake batter and drop them onto the fruit, gently pressing the batter into the plums.
Once all batter has been transferred to the cake pan, use a spatula to evenly spread the batter over the plums until they are completely covered.
Bake cake for about 45 minutes or until a fork or toothpick inserted into the cake comes out clean.
Allow the cake to cool for about 10 minutes before flipping (but be sure not to wait too long or the fruit will stick to the bottom of the cake pan).
When ready to flip, place a flat serving plate over the top of the cake pan, and holding the cake pan and plate together, flip the cake out onto the plate. You may need to tap or shake the cake pan.
Ingredients
Directions
In a skillet, on the stovetop, brush the skillet with butter and sprinkle the brown sugar to cover the bottom with a thin layer.
Layer plums slices into the skillet.
Sautée plums in the butter-sugar mixture for about 5-7 minutes or until slightly soft. Remove from heat and set aside while preparing cake batter.
Grate softened butter into a mixing bowl and blend with sugar using a mixer until fluffy.
Add eggs and egg white (one egg at a time, mixing with an electric mixer after each).
Add almond and vanilla extra, cinnamon, nutmeg, and ginger, and blend well.
In a separate bowl, combine flour, baking powder, and salt.
Slowly add flour mixture and milk to the batter and mix well. The resulting batter will be thick.
Preheat the oven to 350F.
Grease and flour a 9-inch cake pan.
Pour sautéed plums into the bottom of the pan, making sure to lay them as flat as possible, covering the entire bottom of the pan (it’s ok if they overlap).
Next, scoop out large drops of cake batter and drop them onto the fruit, gently pressing the batter into the plums.
Once all batter has been transferred to the cake pan, use a spatula to evenly spread the batter over the plums until they are completely covered.
Bake cake for about 45 minutes or until a fork or toothpick inserted into the cake comes out clean.
Allow the cake to cool for about 10 minutes before flipping (but be sure not to wait too long or the fruit will stick to the bottom of the cake pan).
When ready to flip, place a flat serving plate over the top of the cake pan, and holding the cake pan and plate together, flip the cake out onto the plate. You may need to tap or shake the cake pan.
