Upside-Down Plum Cake

Today was cold.  Bitter cold.  This weekend I'm going to a party to say goodbye to the summer.  I told the hostess that I would make some kind of dessert for the occasion.  I thought a dessert using a delicious summer fruit would be appropriate.  This is a recipe I first found on a knitting website of all places.  Ysolda Teague posted a recipe from Smitten Kitchen on her knitting blog.  Her's was slightly different from the recipe found on Smitten Kitchen.  The original is here, the one I used is here.

First melt 1 stick of butter.

Grind 1/2 cup of almonds.

Mix with 1 cup AP (all purpouse) flour, 3 tsp baking powder, and 1/2 cup brown sugar.

Add 1/3 cup of thick yogurt, I used 0% fat plain yogurt.

Then 3/4 of the melted butter

2 eggs and a "generous amount" of vanilla extract.  I used about 1 Tbsp.

Mix thoroughly.

Now, the rest of the butter gets poured into a 9 inch springform pan lined with parchment paper to reduce leakage.

Sprinkle 2 Tbsp of brown sugar on top of the melted butter.

Then it was time to handle the plums.

I bought these a couple of weeks ago, and kept them in the crisper for this recipe.  I wanted them to be ripe, but not spoiled.  And slicing them, you can see the beautiful difference in color which will show up in the final product.

Once they're sliced start lining the bottom of the pan with the plum slices from the outside in.  I did mine in circles.

Cover with the batter, and bake in a 350 degree oven for 45 minutes, or until a toothpick inserted comes out clean.

Looks good as is.

But flip it over...

And it's even more lovely!