Three-Plum Upside-Down Cake

By Lv2Cook

Ingredients

• 2 tablespoons stick margarine or butter
• 1 cup sugar divided
• 3 tablespoons triple sec (orange-flavored liqueur)
• OR
• 3 tablespoons orange juice
• 2 ripe red-skinned plums halved and pitted
• 2 ripe purple or black-skinned plums halved and pitted
• 2 ripe green-skinned plums halved and pitted
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup 1% low-fat milk
• 1 tablespoon stick margarine or butter melted
• 1 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 4 large egg whites

Preparation

Step 1

Preheat oven to 350º.

Melt 2 tablespoons margarine in a 9-inch cast-iron or heavy skillet over medium heat. Add 1/2 cup sugar and liqueur; cook until sugar dissolves. Remove from heat. Arrange plum halves, cut sides up, in skillet.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a bowl. Add milk, 1 tablespoon margarine, orange rind, vanilla, and yolks; stir with a whisk until smooth.

Beat egg whites at high speed of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.

Pour batter into skillet, and spread evenly over plums. Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet for 5 minutes. Place a plate upside down on top of skillet, and invert cake onto plate. Serve cake warm or at room temperature.