Nicole Rucker's Plum Upside-Down Cake
There is nothing like a freshly baked cake, especially when said cake is from one of our favorite L.A. bakeries, Fat & Flour. Owner Nicole Rucker is a renowned pastry chef and author, known for her rustic desserts and award-winning pies. Lucky for us, Nicole shared her recipe for a simple, yet stunning Plum Upside-Down Cake which means we can all bring a little slice of her genius into our own kitchens this holiday season.
1 stick (113g) unsalted butter
½ cups (100g) sugar plus 2 tablespoons
8-10 ripe but firm plums, sliced in half-inch thick wedges (you need enough to completely cover the bottom of the baking pan)
2 ½ cups (312g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 cup (234ml) olive oil
1 cup (250g) full-fat Greek yogurt
1 cup (200g) sugar
Position a rack in the center of your oven and preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper.
Start by making the upside-down layer: In a medium saucepan over low heat, melt the butter, remove the pot from the heat and add the ½ cup of sugar and 2 tablespoons water. Whisk the mixture until the sugar dissolves and the mixture is glossy and thickened a little. Pour the melted butter and sugar into the prepared pan and smooth into an even layer to cover the bottom
In a small bowl, gently toss the plum slices with 2 tablespoons of sugar. Leave the slices in the sugar to macerate for 10 minutes.
While the upside-down layer freezes, make the cake batter: Sift the flour, baking powder, baking soda, and salt into a small bowl. Set aside. Combine the eggs with the olive oil in a large bowl and beat vigorously with a whisk until well combined. Add the yogurt, and sugar. Make a well in the flour mixture and add the wet mixture in three parts, folding in each addition until no dry bits of flour remain. Set aside.
Fan the plum slices out to cover the bottom of the prepared cake pan, overlapping slices by as much as 1/8 inch. Carefully dollop the cake batter directly on top of the plum slices.
Bake for about 60 minutes, until a toothpick comes out with moist crumbs. Transfer to a wire cooling rack and let cool for 15 minutes. Invert the cake onto a serving plate and carefully remove the parchment paper lining. Allow the cake to cool for 1 hour before serving.