There is nothing like summer stone fruit for dessert!  This delicious Upside-Down Plum Caramel Cake is a wonderfully easy way to enjoy this sweet, sunshiny summer fruit. You can also substitute peaches, apricots, or figs for the plum with amazing results. Pairs perfectly with our Reserve Sauvignon Blanc.

Ingredients

12 Tbsp unsalted butter
¼ tsp fleur de sel
3/4 cup brown sugar
1 Tbsp honey
1 ½ cups all-purpose flour
2 tsp baking powder
1/3 cup sugar
2 eggs
1 Tbsp vanilla extract
½ cup milk
¼ tsp salt

Preheat over to 350F. For the caramel, line a round baking pan with parchment paper. Combine 6 tablespoons butter, ¼ tsp salt, brown sugar, and honey in a medium saucepan over medium-high heat. Whisk until sugar has melted, about 2 minutes. Pour caramel onto the parchment paper. Arrange plum slices in a circular pattern over the caramel, making sure that your layer is even and that fruit is evenly placed.

For the cake batter, melt the remaining 6 tablespoons of butter in a medium-sized bowl and whisk it with the sugar and salt. Whisk in the eggs, vanilla extract and milk until your mixture is smooth. Add flour and baking powder, whisking until all are evenly combined. Pour mixture over the plums and bake for 30 minutes or until a toothpick inserted in the middle of your cake comes out clean. To give your cake a chance to absorb all the delicious caramel sauce wait 30 minutes before unmolding the cake onto a plate, so that the fruit layer is on the top.

Slice and enjoy!