Plum Upside-down Cake

Preheat the oven to 350 degrees.

Melt 6 tablespoons of butter in a 9″ cast iron skillet. Add the brown sugar, and stir until sugar is melted and syrupy. Arrange the plum wedges in concentric circles in the bottom of the pan (or transfer the butter/sugar mixture to a 9″ cake pan). Set aside.

In a large mixing bowl, beat the remaining 6 tablespoons butter with the sugar, until fluffy. Add the eggs and vanilla, and beat until smooth and fluffy. In a smaller bowl, combine the flours, baking soda, cinnamon and salt. Whisk to combine.

Add the dry ingredients to the butter/sugar/egg mixture, alternating with the cream. Stir just to combine after each addition. Spread batter over plums, and bake for 50 minutes, or until a knife inserted into the center comes out clean.

Cool in the pan on a rack for 15 minutes or so, then place an inverted plate on top and quickly flip it over. It should come out nice and cleanly. It’s good slightly warm or at room temperature. Top with dollop of whipped cream, if you like, although it’s just as good plain.