This cake is a delightful way to showcase summer plums! The caramelized topping and tender cake come together for an impressive dessert that’s easy to prepare.
Ingredients:
- For the topping:
- 1/2 cup (100g) unsalted butter
- ¾ cup (150g) light brown sugar
- 3-4 sprigs fresh thyme (optional)
- Pinch of salt
- 4-6 plums, depending on size, halved and pitted
- For the cake:
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) plain yogurt or Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Make the topping: In a saucepan over medium heat, melt the butter. Add the brown sugar and stir to combine. Cook until the sugar dissolves and begins to simmer, swirling the pan occasionally to prevent burning. If using thyme, add the sprigs and simmer for a minute or two, then remove. Remove from the heat and stir in the salt.
- Pour the caramel mixture into the bottom of the prepared cake pan, tilting the pan to coat the bottom evenly. Arrange the plum halves, cut-side down, in a single layer over the caramel.
- In a large bowl, whisk together the eggs, sugar, yogurt, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Pour the cake batter over the plums in the pan, spreading it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert it onto a serving plate. Serve warm or at room temperature with whipped cream or crème fraîche, if desired.