8medium plumsor enough to loosely cover the bottom, halved or sliced, soaked in brandy or not
1 1/2cupsall-purpose flour
2teaspoonsbaking powder
1/2teaspoonground cinnamon
1/4teaspoonsalt
3/4cupsugar
2large eggs
1/2teaspoonvanilla extract
1/2cupmilk
optional whipped cream for serving
Instructions
Preheat oven to 350°F. Heat 6 tablespoons butter and brown sugar in a small saucepan, stirring to combine. Bring to a boil then remove from heat. Pour sauce into a 9-inch-pie pan or comparable cake pan. Top with halved or sliced plums.
Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and extract, then beat until light and fluffy.
Add dry ingredients alternating with milk, mixing just until blended. Dollop batter evenly over plums and smooth to cover. Bake cake until golden and tester comes out clean, about 1 hour. Transfer to rack; cool in pan 30 minutes (this is important).
Using a thin knife, cut around pan sides to loosen cake. Place serving dish over pie pan and invert. Gently lift off pan.
Serve warm or cool, with or without whipped cream.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.