The delicate flavor of plums is a pleasing change of pace in this cake that bakes in a skillet.
—Bobbie Talbott, Veneta, OR
Prep: 15 min. • Bake: 40 min. • Makes:10 servings
1/3 cup butter
1/2 cup packed brown sugar
1 3/4 to 2 pounds medium plums, pitted and halved
2 large eggs
2/3 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup hot water
1/2 teaspoon lemon extract
Whipped cream, optional
1. Melt butter in a 10-in. cast-iron or ovenproof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside.
2. In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine the flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving plate. Serve warm, with whipped cream if desired.
Per 1 piece: 245 cal., 7g fat (4g sat. fat), 53mg chol., 173mg sod., 43g carb. (32g sugars, 1g fiber), 3g pro.