Ruby Plum Upside-Down Cake Tracey Seaman   From Every Day with Rachael Ray June-July 2008 SERVES 8 Prep Time: 15 min Bake Time: 45 min (plus cooling) 1 stick (4 ounces) plus 5 tablespoons unsalted butter, softened 1 cup brown sugar 2 pounds red plums, halved 1 1/2 cups flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs, lightly beaten 1/3 cup milk 1 teaspoon pure vanilla extract Whipped cream, for serving 1. Preheat the oven to 350°. In a deep, 10-inch, ovenproof skillet, melt 5 tablespoons butter over medium heat. Add the brown sugar and cook, stirring, until creamy. Remove from the heat and add the plums, skin side down, in a single layer. 2. In a large bowl, combine the flour, granulated sugar, baking powder and salt. Stir in the remaining 1 stick butter until evenly distributed. Add the eggs, milk and vanilla and stir until smooth. Spread over the plums in an even layer. 3. Bake the cake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the skillet for about 25 minutes, then run a knife around the edge and invert the cake onto a platter. Let cool for 20 minutes more before cutting into wedges. Serve with whipped cream.

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