From Gail Norton and Matthew Altizer
Serve with lots of whipped cream, crème fraîche or crème anglaise, or all three.
1 c. brown sugar
1 T. honey
1 c. butter, softened and divided in half
6 plums, halved, pitted, each half cut into
1-1/2 c. flour
2 t. baking powder
1/2 t. each cinnamon and salt
1 c. sugar
2 large eggs
1 t. vanilla
1/2 t. almond extract
1/2 c. milk
Preheat the oven to 350°F. Prepare your pan by lightly buttering it, then sprinkle with flour and tap it around the pan to cover all the surfaces. Discard any extra flour.
Stir the brown sugar, honey and half the butter together in a heavy skillet on medium-low heat until the butter melts and a thick sauce is formed. Transfer the butter mixture to a 9-inch springform cake pan and arrange the plums in concentric circles atop the sauce.
Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Beat the remaining butter in the bowl of an electric mixer until light and fluffy, then add the sugar and beat for 2-3 more minutes. Add the eggs, along with the vanilla and almond extract, and beat until well combined. Add the dry ingredients alternately with the milk, mixing until just blended. Spoon the batter evenly over the plums and bake until the cake is golden brown and a cake tester inserted into the centre of the cake comes out clean – about an hour. Let the cake cool in the pan on a rack for 30 minutes.
Using a paring knife, cut around the edges of the pan to loosen the cake, place a serving platter upside down on top of the cake and carefully invert the platter onto the counter. Let the cake rest for 5 minutes before gently removing the pan. Serve warm. Serves 4 to 6.