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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan or line with parchment paper.

Arrange plum halves, cut-side down, in a single layer on the bottom of the prepared pan.

Prepare the topping: Melt 1/4 cup butter and whisk in 1/2 cup packed brown sugar. Pour this mixture evenly over the arranged plums in the pan.

In a small bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.

In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.

Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

Gradually add the dry ingredients (from step 4) to the wet ingredients (from step 6), alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the prepared cake batter evenly over the plums and topping mixture in the pan, spreading with an offset spatula or knife to cover them.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes before inverting onto a serving plate.

Carefully peel off the parchment paper from the top of the cake.

Serve warm or at room temperature. Enjoy!


Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan or line with parchment paper.

Arrange plum halves, cut-side down, in a single layer on the bottom of the prepared pan.

Prepare the topping: Melt 1/4 cup butter and whisk in 1/2 cup packed brown sugar. Pour this mixture evenly over the arranged plums in the pan.

In a small bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.

In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.

Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

Gradually add the dry ingredients (from step 4) to the wet ingredients (from step 6), alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the prepared cake batter evenly over the plums and topping mixture in the pan, spreading with an offset spatula or knife to cover them.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes before inverting onto a serving plate.

Carefully peel off the parchment paper from the top of the cake.

Serve warm or at room temperature. Enjoy!
