Plum Upside-Down Cake

1/2 cup plus 1 tbsp butter

4 firm, ripe plums. Each cut into 8 wedges.

1/4 cup plus 2/3 cup granulated sugar

1 cup flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg

2/3 cup sour cream

1 tsp pure vanilla extract

parchment paper

Heat oven to 350. Butter an 8 inch cake pan and line the bottom with parchment paper.

Melt the tbsp of butter in a large skillet over medium high heat. Add the plums and 1/4 cup of the sugar and cook, tossing until the sugar dissolves and the juices from the plums become syrupy, 3-4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

With an electric mixer, beat the remaining 1/2 cup of butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing until just incorporated.

Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let cool in the pan for an hour. Place a large plate over the cake pan and invert the cake onto the plate.