Author Notes: I’d add this cake, adapted from Food & Wine’s Plum-Brown Sugar Upside-Down Cake to my list of must-bake summer desserts, which is expanding at a troubling rat (…more) —Sarah Jampel
Serves 10 to 12
- 1 1/2stick unsalted butter, softened
- 3/4cup light brown sugar
- 1/2cup sliced almonds
- 3nectarines, sliced into 1/4-inch wedges
- 3plums, sliced into 1/4-inch wedges
- 1 1/2cups all-purpose flour
- 2teaspoons baking powder
- 1/2teaspoon salt
- 1cup granulated sugar
- Zest of 1 lemon
- 2large eggs, separated
- 1teaspoon vanilla extract
- 1/2teaspoon almond extract
- 1/2cup buttermilk
- Preheat the oven to 350° F. In a 10-inch ovenproof skillet, melt 4 tablespoons of the butter. Use a pastry brush or paper towel to make sure the sides of the pan are also buttered. Sprinkle the brown sugar evenly over the top of the butter, then scatter the sliced almonds over top.
- Remove the skillet from the heat and arrange the sliced plums and nectarines on top of the almonds.
- In a small bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer, or working with an electric beater, cream the remaining stick of butter with the granulated sugar and lemon zest until pale and fluffy. Add the egg yolks, one at a time, beating until fully incorporated. Then beat in the extracts.
- Incorporate the dry ingredients in three additions, alternating with the buttermilk.
- In a clean bowl, beat the egg whites until they hold firm peaks. With a rubber spatula, stir one-third of the egg whites into the batter to lighten it. Gently fold in the remaining whites, taking care not to deflate them.
- Spread the batter over the fruit, then bake for 45 to 55 minutes, until a cake tester inserted into the center comes out clean. Let the cake cool for 15 minutes, then invert onto a serving platter. Serve warm or at room temperature.
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