Fresh Plum or Peach Upside-Down Cake

(I bet this would also work with sliced pears or apples, but I haven’t tried it yet)

• 1 stick butter
• ¾ cup brown sugar
• 10-15 fresh plums (Stanley prune plums or other varieties) halved and pitted or 3-5 (depending on size) fresh peaches halved or sliced and pitted.
• 1 ¾ cups all purpose flour
• 1 ½ t baking powder
• ½ t baking soda
• ¼ cup (half stick) butter, softened
• ¾ cup low fat yogurt
• ¾ cup sugar
• 1 t vanilla
• 2 eggs
• ¼ c milk

Preheat the oven to 375.

Start with a heavy  10 inch (or so) cast iron skillet.

On top of the stove, melt a stick of butter and heat until the foaming slows down. Lower the heat and sprinkle brown sugar in the pan. Let cook (don’t stir) for 3 minutes. Remove from heat and place fruit halves in pan with cut sides down in butter and sugar. If your fruit is in slices, arrange neatly and close together.

Now mix the cake:

Sift together dry ingredients. Beat together remaining butter, yogurt, granulated sugar, , and vanilla. Beat in eggs, one at a time. Then slowly stir in dry ingredients and milk. Do not over mix.

Carefully spoon cake batter onto fruit in skillet without disturbing your arrangement.  Place skillet in over and bake until a toothpick, knife, or cake tester will come out clean. Cool in skillet 15-20 minutes. Run a knife around edge of cake in pan. Carefully place plate over skillet and turn cake over and flip cake out. Serve warm with ice cream!

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