Plum Upside-Down Cake
- 1/4 cup salted butter
- 1/2 cup firmly packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 3 black or red plums, pitted and thinly sliced
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup Duke’s Mayonnaise
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almost extract
- Preheat the oven to 350°F. Grease a 9-inch round baking pan (I use vegetable shortening).
- Combine the butter, brown sugar, and cinnamon in a small saucepan. Place over medium heat and cook until the butter is melted, stirring until smooth. Pour the mixture into the prepared cake pan, spreading to coat evenly.
- Arrange the plum slices in a single layer in concentric circles over the brown sugar mixture. (I make one circle in the center and one around the edges.)
- Stir together the flour, baking powder, and salt in a small bowl. Set aside.
- Beat the granulated sugar and mayonnaise with an electric mixer until creamy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour mixture. Beat in the extracts.
- Pour the batter evenly over the plums. Bake the cake at 350°F for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
- Run a knife around the edge and immediately turn out the cake onto a rimmed cake plate or platter. Serve warm or at room temperature.