Plum Upside-Down Cake

Pretty easy to make and super delicious! I know I'm getting old because in my younger days there is no way I would have considered something with cooked fruit on top dessert. I have changed my ways...in fact my sister-in-law Tracy made it when I was home last week and I had to have it again this week. What's not to love about a lovely little spiced cake with carmelized plums on top? Perfect for Fall and divine with a little vanilla ice cream on the side.

Plum Upside-Down Cake

9 T. butter

1 c. packed brown sugar

4 red plums, halved and pitted

1 egg

1/2 c. reduced-fat sour cream

1 c. all-purpose flour

1/2 t. baking soda

1/4 t. salt

1 1/2 t. pumpkin pie spice

1/3 c. finely chopped walnuts (l left them out)

whipped cream (optional)

Preheat oven to 325 degrees. Place 3 Tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes. Sprinkle melted butter with 1/2 c. brown sugar. Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan. Set aside. In a large bowl, beat together remaining 6 Tablespoons butter, remaining 1/2 cup sugar, and egg. Beat in sour cream until blended. Set aside. In a medium bowl, mix together flour, baking soda, salt, pumpkin pie spice, and walnuts. Stir flour mixture into sour cream mixture until just combined (batter will be thick). Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan; invert onto a serving plate. Serve warm or at room temperature, with whipped cream (or ice cream) if desired.

*I used a 9 inch pan and it finished cooking in about 30-35 minutes