Plum Upside Down Cake
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Plums||2 Pound, pitted and halved|
|Sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Hot water||1⁄3 Cup (5.33 tbs)|
|Lemon extract||1⁄2 Teaspoon|
Melt butter in a 10-in.
cast-iron or ovenproof skillet.
Sprinkle brown sugar over butter.
Arrange plum halves, cut side down, in a single layer over sugar; set aside.
In a mixing bowl, beat eggs until thick and lemon-colored; gradually beat in sugar.
Combine flour, baking powder and salt; add to egg mixture and mix well.
Blend water and lemon extract; beat into batter.
Pour over plums.
Bake at 350° for 40-45 minutes or until cake tests done.
Immediately invert onto a serving plate.