Plum & Vanilla Upside-Down Cake with Vanilla Mascarpone

This beautifully caramelized upside-down cake pairs juicy plums with fragrant vanilla and a rich vanilla mascarpone. For a seasonal twist, swap the plums for fresh peaches, pears, pineapple or apricots.

Serves: 8

Ingredients

Plum Upside-Down Cake

• 1½ tablespoons unsalted butter (20g)
• ¼ cup packed brown sugar
• 6–8 black or red plums, depending on size
• ½ cup + 1 tablespoon unsalted butter, softened (125g)
• 1 cup granulated sugar
• 1½ teaspoons Heilala Vanilla Extract
• 3 large eggs
• 1½ cups all-purpose flour
• 2¼ teaspoons baking powder
• ¼ cup milk

Vanilla Mascarpone

• 9 oz mascarpone (250g)
• 1 teaspoon Heilala Vanilla Paste
• 2 teaspoons powdered sugar

Method

1. Preheat the oven to 350°F (180°C). Line the base of an 8-inch round cake pan with parchment paper.
2. Melt the first measure of butter with the brown sugar in a small saucepan over low heat. Pour into the base of the prepared cake pan and spread evenly.
3. Cut the plums in half and remove the pits. Arrange the plum halves, cut-side down, over the butter and brown sugar mixture.
4. Place the remaining butter, granulated sugar and vanilla extract in a large bowl. Using an electric mixer, beat until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Sift together the flour and baking powder. Fold the dry ingredients into the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Spoon the cake batter evenly over the plums and smooth the surface.
7. Bake for 50–60 minutes, or until a skewer inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10–15 minutes.
9. Meanwhile, make the vanilla mascarpone by combining the mascarpone, vanilla paste and powdered sugar in a bowl. Mix until smooth and creamy.
10. Carefully invert the cake onto a serving platter. Serve warm or at room temperature with the vanilla mascarpone.