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Stone Fruit Upside-Down Cake

This soft, buttery cake bakes above a layer of caramelized ripe peaches and plums. When flipped, the stone fruit juices seep down into the cake, adding wonderful flavor.

Serves 8
Ready in 65 mins
Prep time 20 mins
Cooking time 45 mins
460 calories per serving

For stone fruit layer:

> 1/2 cup (1 stick) salted butter, melted
> 1 cup fresh peaches, peeled and sliced (1 to 2 peaches)
> 1 cup fresh plums, sliced (1 to 2 plums)
> 1/3 cup packed light brown sugar
> 1 tbsp cinnamon

For Cake:

> 1 1/2 cups all-purpose flour
> 1 tsp baking powder
> 1/2 cup (1 stick) salted butter, room temperature
> 3/4 cup granulated sugar
> 2 large eggs, room temperature
> 1/2 cup sour cream
> 1 tsp vanilla extract
> Confectioners' sugar


Preheat oven to 350°F. Coat the bottom and sides of a 9" cake pan with melted butter. Arrange peaches and plums on bottom of pan, spacing evenly. In a small bowl, combine brown sugar and cinnamon. Sprinkle mixture over fruit and set aside.
In a medium bowl, whisk together flour and baking powder. In a separate medium bowl, using a hand mixer or stand mixer, beat together butter and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.
To bowl with butter, beat in eggs one at a time, scraping down sides of bowl in between. Add sour cream and vanilla and beat until smooth. Slowly add the dry mixture and beat until batter is thick and creamy.
Spoon the batter into the pan and spread gently and evenly over the fruit. Place the pan on a baking sheet and bake 40 to 50 minutes, until a toothpick inserted in center comes out clean. Let cool in the pan 45 to 50 minutes, until pan feels only warm.
Run a butter knife around the edge of the cake in pan. Invert pan onto a serving dish. If desired, dust cake with confectioners’ sugar to serve

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