The irresistibly simple joy of homemade upside-down plum cake

The first plums are available at the turn of July and August. These fruits work great in sweet pastries. My favorite suggestion is a quick, simple, and delicious upside-down cake that takes just a few moments to prepare.

Small fruits are ideal for the recipe, so I usually choose Hungarian plums. However, the cake will be just as delicious with mirabelles. Plus, using mirabelles can be more economical, as they can easily collect "wild" from various groves. Just be sure to gather them away from pollution or roads. I wash the plums thoroughly in a mixture of water and baking soda. Then, prepare the ingredients at room temperature and start the recipe. I haven't found a simpler one, which always works for me.

Recipe for upside-down plum cake

Caramelized, well-baked plums are what set this upside-down cake apart. In the fall season, I also add cinnamon. The whole cake turns out very aromatic, sweet, and simply perfect. This preparation step can be skipped, but the additional 5 minutes make a big difference in the flavor.

Ingredients:

• 0.66 lbs Hungarian plums
• Three tablespoons butter
• ½ cup brown sugar
• 1 tablespoon milk
• ½ cup plain yogurt
• 1 cup fine sugar
• Three large eggs
• 2 teaspoons baking powder
• Pinch of salt
• 1½ cups all-purpose flour
• ½ cup vegetable oil

Preparation:

1. Wash, dry, and pit the plums, cutting them into halves.
2. Melt the butter in a pan, add the brown sugar, pour the milk, and place the plums. Caramelize for 4-5 minutes over medium heat. You can skip this step by sprinkling the bottom of a springform pan (9 inches in diameter) with sugar and placing the plum halves on it.
3. Arrange the caramelized plums in a baking pan lined with parchment paper.
4. Sift the flour with the baking powder into a large bowl. Add the salt.
5. In a separate bowl, beat the eggs with the fine sugar, then gradually add the oil.
6. While still mixing, add the yogurt.
7. Gradually mix the flour with the baking powder, mixing at low speed until combined.
8. Pour the batter over the prepared plums and bake in an oven preheated to 350°F (top-bottom) for about 55 minutes or until a toothpick comes out clean.

Upside-down plum cake usually disappears quickly, down to the last crumb. But sometimes, you need to store the leftovers properly. If it is to be eaten within 1-2 days, place it in an airtight container. It can then stay at room temperature. For storage of 4-5 days, place it in the refrigerator—wrapped in cling film or packed in a container. Plum cake can also be frozen. Be sure to label the package with the freezing date. Remember that cold and frost affect the consistency of the cake, making it denser, which may not appeal to everyone’s taste.