Upside Down Cornmeal Cake
In an effort to make sure yall put respect on plums name, upside down cakes are my favorite way to test the flavors of seasonal fruit. This one uses cornmeal, cardamom, and lime for an end of summer farewell that’s bittersweet quite literally.
Ingredients
Directions
- 1
Preheat an oven to 325F. Bring butter, sour cream, and eggs to room temperature.
- 2
Slice 3-4 red plums thinly into 1” slices. Grease a 9” springform pan with butter and line with parchment paper, then grease again. Lay the plum slices, one on top another, in a spiral around the perimeter of the pan, and repeat below it. Sprinkle the brown sugar over the plums in an even layer. Set aside.
- 3
Combine the dry ingredients in a small bowl, then set aside. In a large bowl, combine the sugar and lime zest using your fingers until incorporated and fragrant. Using a hand mixer cream the butter and sugar until combined (light and fluffy), about 3-4 mins. Add the oil, eggs, lime juice, and sour cream.
- 4
Fold the dry ingredients into the wet until just combined. Pour into the pan over the plums. Bake for 35-45 minutes in the middle rack of the preheated oven. It’s done when a clean toothpick comes out when inserted in the center.
- 5
Let cool for 20 minutes. Place a platter over the skillet and carefully invert to remove the cake. Cut the cake and serve with chilled coconut yogurt and fresh lime zest.