Plum Almond Upside Down Cake
Ingredients
4 medium purple plums, unpeeled
3 Tbsp. margarine, melted
1/4 C. firmly packed light brown sugar
3 Tbsp. slivered almonds, toasted
2 eggs
1/2 C. sugar
1 1/4 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. salt
1/2 C. milk
1 tsp. almond extract
Cooking Instructions
Cut plums in half, discarding pits. Cut each half into 6 wedges; set aside. Coat bottom of a 9-inch round Kaken with melted margarine. Sprinkle pan evenly with brown sugar and almonds. Arrange plums over almonds, overlapping wedges; set aside. Beat eggs and sugar in a large bowl at medium speed of an electric mixer until thick and pale about 5 minutes. Combine flour, baking soda, and salt. Add to egg mixture alternately with milk, beginning and ending with flour mixture. Stir in almond extract. Pout batter over plums; bake at 350 for 33 minutes or until a wooden pick inserted in center comes out clean. Immediately loosen edges of cake with a knife. Invert cake onto a serving plate. Drizzle any remaining sauce over cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)