Plum Upside Down Cake
Ingredients
1 cup labneh, sub plain greek yogurt
2 eggs
1/4 cup + 1 tbsp salted butter, melted
1/2 cup milk, of choice
1/2 tsp vanilla extract
1/2 cup + 2 tbsp cane sugar
2 cups all-purpose flour unbleached
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cardamom
4-5 plums (this depends on the size of your preferred pan + the size of the plums)
Method
Preheat your oven to 350°F (180°C). Melt the butter over low heat and use about 1 tablespoon of it to grease your cake pan. Set the rest of the melted butter aside. Dust the pan with flour, ensuring the whole pan is coated. Sprinkle 2 tablespoons of sugar evenly over the bottom of the pan, then set aside.
In a large bowl, whisk together the eggs, milk, labneh (or yogurt), and vanilla until well combined. Whisk in the sugar and melted butter.
Once the wet ingredients are mixed, sift in the flour, baking powder, baking soda, cardamom, and salt. Gently fold the mixture together until just combined.
Slice your plums in half, like you would an avocado, and remove the pit. Arrange the plums in a single layer at the bottom of the cake pan, covering it nicely.
Pour the batter into the pan over the arranged fruit, gently tapping the pan on the counter to release any air bubbles.
Bake the cake for 60-70 minutes, or until the top is golden brown and the internal temperature reaches around 195-200°F.
Remove the cake from the oven and allow it to cool for 15 minutes before flipping it onto your desired dish for serving.
Serve the cake once cooled, with a scoop of vanilla bean ice cream. Enjoy!
Notes