Plum And Raspberry Upside-Down Cake

• 10 Tbsp unsalted butter
• 1/3 c. light brown sugar
• 6 med. plums halved and pitted
• 1/2 pint raspberries
• 1 1/2 c. flour
• 1 tsp cinnamon
• 3/4 tsp b.p.
• 1/4 tsp b.s.
• 1/4 tsp salt
• 3/4 c. sugar
• 1 tsp vanilla
• 3 lg. egg yolks
• 1/2 c. sour cream

1. Preheat over to 375
2. Butter an 8 inch springform pan and line with parchment paper.
3. Melt 2 Tbsp butter and pour into pan.
4. Sprinkle light brown sugar evenly over the melted butter. Arrange plum halves, cut side down and fill the gaps with raspberries.
5. Sift the dry ingredients. Cream 8 Tbsp butter, and sugar, then add vanilla and egg yolks. Add half the flour mixture. Beat in sour cream then add the rest of the flour.
6. Spoon batter over fruit. Place the pan in the oven and bake for 50-60 mins.

butter, light brown sugar, raspberries, flour, cinnamon, bp, bs, salt, sugar, vanilla, egg yolks, sour cream

Taken from www.epicurious.com/recipes/member/views/plum-and-raspberry-upside-down-cake-52490561 (may not work)