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Plum Upside Down Cake
*Adapted From Martha Stewarts Plum Upside Down Recipe
  • 12 tablespoons (1 stick, 1/2 stick salted butter, room temperature)
  • 1 3/4 C. packed light-brown sugar
  • 1/4 C. Honey
  • 6 red plums halved and pitted & cut into wedges
  • 2 large eggs
  • 1 cup Buttermilk
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1  Tablespoon Pure Vanilla Extract
  • 1 1/2 teaspoons Cinnamon
  • Whipped cream (optional) 
  1. Preheat oven to 325 degrees.
  2. Place 1/2 stick of butter in a pan;  add 3/4 C. of  the brown sugar, honey, pinch of salt and bring to bubble 4 minutes.  
    Pour molten hot mixture into an 8×8 inch pan. Arrange overlapping plum wedges, covering bottom of pan. Set aside.
  3. In large bowl beat 6 tablespoons butter, remaining  sugar, vanilla & add egg.
  4. In a medium bowl, mix together flour, baking soda, salt. Stir flour mixture into the liquid mixture.  Add buttermilk until just combined (batter will be thick).
  5. Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan; invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.