Plum upside down cake
Cakes
FOR THE TOPPING 3 Â tablespoons (43 grams)Â unsalted butter ½ cups (128 grams) brown suger, packed 4 teaspoons apricot jam (or any jam or preserves desired) 6 Italian plums (or any fruit that you choose), pitted and sliced into eighths (you can also skin them, if desired) FOR THE CAKE 1½ cups (191 grams) all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ¾ cup (188 ml) milk 1 teaspoon (5 ml) vanilla extract ½ cup (1 stick or 113 grams) unsalted butter, at room temperature ⅔ cup (134 grams) sugar 2 large eggs
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