PLUM, RUM AND ALMOND UPSIDE DOWN CAKE

 

Plum Good!

This boozy easy-to-make cake is baked in a cast iron skillet. It makes for a delicious adult dessert, but I have been known to eat a piece for breakfast the next morning on the rare occasion we have leftovers. I have a long history of eating pie and fruit crumbles for breakfast, and now I have this cake to add to my list of items that fuel my morning lack of willpower. Loaded with cinnamon, ginger and vanilla, this cake will have you licking your fingers and eyeing a second piece. 

Upside Down Rum Plum Yum

You start by melting butter, brown sugar, spices and rum together in the cast iron skillet. Plums are cut in half, seeded and placed cut-side down in the skillet of butter-sugar-rum-yum, making for a beautiful presentation when the cake is inverted to serve. A batter is made using a combination of flour and ground almonds that is spread over the fruit and butter-sugar-rum sauce. When the cake is removed from the oven the sauce will still be quite liquid and you will wonder how you will ever be able to invert it without making a gigantic mess. Fear not, as the cake cools it absorbs the butter-sugar-rum sauce, creating a very moist and tender cake.