Natalia made this cake on a visit to Pinecrest in 1995. I just got back from the house, found the recipe which is from Bon Appetit. It was delicious then and I'm sure its going to be delicious when it comes out of the oven!
For the sauce:
12 tablespoons (1 1/2 sticks) of unsalted butter at room temperature>
1 cup packed golden brown sugar
1 tablespoon honey
6 large plums, halved, pitted, each half cut into 6 wedges
For the cake:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/3 teaspoon salt
Preheat oven to 350 degrees F. Still 6 tablespoons butter, brown sugar and honey in a heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to a 9 inch diameter cake pan with 2 inch high sides. Arrange plums in overlapping concentric circles atop sauce.
Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoon butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour and 5 minutes. Transfer to rack' cool in pan 30 minutes.
Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake, place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.
Serves 8.
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