Upside-down Prune Cake
Yield: 1 (9-inch) cake
- 1 cup white sugar, divided Add to list
- 1 1/2 cups sweet white wine Add to list
- 1 (2-inch) cinnamon stick Add to list
- 3 (1-inch) strips orange zest Add to list
- 1/4 pound pitted prunes Add to list
- 1 1/2 cups all-purpose flour Add to list
- 2 teaspoons baking powder Add to list
- 1/2 teaspoon ground cinnamon Add to list
- Pinch of salt Add to list
- 9 tablespoons butter, divided Add to list
- 2 eggs Add to list
- 1 teaspoon orange zest Add to list
- 1/2 teaspoon vanilla extract Add to list
- 1/2 cup buttermilk Add to list
- 1/2 cup light brown sugar Add to list
Preheat oven to 350° F.
In a small saucepan, combine 1/4 cup white sugar, wine, cinnamon stick, orange strips and prunes. Simmer over low heat until prunes are plump and tender, about 20 minutes. Remove prunes with a slotted spoon and let cool.
Mix flour, baking powder, ground cinnamon and salt in a bowl. Beat together 6 tablespoons butter and remaining white sugar until creamy. Add eggs, one at a time, beating until fluffy. Stir in zest and extract. Add dry ingredients alternately with buttermilk, mixing until just blended.
Melt remaining butter and brown sugar in the bottom of a 9-inch cast-iron skillet over medium heat, stirring to dissolve. Carefully arrange prunes in a single layer in skillet; spoon cake batter over fruit.
Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool for 15 minutes then carefully invert cake onto a flat plate.
Each of 10 servings: 340 cal, 11g fat (7g sat), 65mg chol, 150mg sodium, 51g carb, 1g fiber, 4g protein