Plum Upside Down Cake
1 pound (500g) medium plums, pitted
Cut into ½ inch (1cm) thick wedges
½ cup (100g) sugar
2 tbsp (30ml) water
Place over medium heat
Cook without stirring until sugar dissolves and gets a caramel color
Remove from heat
3 tbsp (45g) butter
Pour the caramel into an 8 inch (20cm) pan
Arrange plum wedges into the caramel
Set aside
1 1/4 cup (160g) all-purpose flour
1 tsp (3g) ground cinnamon
1/4 tsp (1g) salt
2 tsp (8g) baking powder
Set aside
1/3 cup (70g) sugar
Lemon zest of a lemon
Rub sugar with lemon zest to release oil
1/3 cup (75g) butter, room temperature
Mix until creamy
3 eggs, one at a time
3 tbsp (45g) sour cream
1 tsp (5g) vanilla extract
With mixer on low incorporate flour mixture
Spread batter over the plums
Bake at 350°F (180°C) for 40-50 minutes or until a toothpick inserted into the center comes out clean
Let cool for 10 minutes
Invert onto a serving platter