I got up early this morning to get in a little baking before it was too hot. I hate turning on the oven during the summer, but really wanted to do something with the lingering fruit in my refrigerator.
So glad I did because I made the best cake EVER!! Everyone in my lab has raved about it all morning, and its only 11am 🙂
Preheat oven to 350*
I started with about 2 cups of yellow plums and 1/3 pint of sour cherries, all pitted.
Then I placed 3 tablespoons of the butter into an 8 x 8 pan and melted in the oven. Taking the pan out of the oven I added water and brown sugar and mixed together.
Next I arranged the fruit in the brown sugar mix.
While the butter was melting I mixed together the dry ingredients in a large bowl. In a small bowl I mixed together the remaining butter, eggs, milk, vanilla and almond extract. When first adding the wet into the dry, I mixed together by hand. Once everything was well incorporated I used an electric mixer on medium for 1 min.
Then batter onto the fruit.
And into a 350* oven for 45 minutes.
Out and let cool in the pan for 5 minutes, don’t allow much longer or it might be hard to free from the pan.
Place a plate on top of the cake and…FLIP!
Viola, enjoy, it really is amazing.