I’ve always been a fan of plums — red, purple, yellow, whatever. And I grew up eating that Marian Burros Plum Torte that was published in The New York Times every September. But this year, I saw this Plum Upside-Down Cake recipe by pastry chef Joanne Chang in Food & Wine that made me want to try something new with plums. Admittedly, I’m a sucker for anything upside-down cake…it feels like a bit of kitchen magic to line the bottom of the pan with fruit, add dollops of batter, bake, unmold, and get this crazy-delicious carmelized extravaganza. This Plum Upside-Down Cake baked up with vibrant colors and tasted great. Not that the Marian Burros recipe is leaving my repertoire, but it’s nice to have options.

INGREDIENTS

PLUMS
3/4 cup sugar
1/3 cup water
2 tablespoons unsalted butter, softened
1 1/2 pounds medium plums (about 6), pitted and cut into 1/2-inch-thick wedges
CAKE
1/2 cup crème fraîche (I found this at Trader Joe’s)
2 tablespoons whole milk
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
2 large eggs, beaten
Whipped cream, for serving (I used vanilla ice cream)

STEPS

1. Preheat the oven to 350°. First, you’ll make the plums. In a small saucepan, combine the sugar and water and bring to a boil without stirring. Cook over high heat, washing down the side of the saucepan with a wet pastry brush, until an amber-colored caramel forms, 5 to 7 minutes. Remove from the heat and whisk in the butter.
2. Immediately pour the caramel into a 9-inch (2 inches deep) metal cake pan. Arrange the plum wedges in the caramel in concentric circles, or any pattern that works for you.
3. Next, make the cake batter. In a small bowl, whisk the crème fraîche with the milk and vanilla.
4. In a large bowl, using a hand mixer, mix the flour with the sugar, baking powder, baking soda and salt. At low speed, beat in the butter until the mixture resembles moist crumbs, about 30 seconds. Beat in the eggs at low speed until incorporated, then beat the batter at medium-high speed until light and fluffy, about 1 minute; scrape down the side of the bowl. At medium speed, beat in the crème fraîche mixture until smooth, about 30 seconds.
5. Scrape the batter over the plums and gently spread 
in an even layer.
6. Bake the cake in the center of the oven for 55 to 60 minutes, until golden and springy. Let cool in the pan on a rack for 30 minutes, then invert 
the cake onto a serving plate. Cut into wedges and serve warm or at room temperature with whipped cream.