Plum Upside-Down Pudding Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.8 cup buttermilk whole low-fat
• 2 large eggs 
• 0.8 cup flour all-purpose
• 0.8 teaspoon kosher salt divided
• 1 tablespoon juice of lemon fresh
• 4 small plums black red sliced
• 0.5 cup sugar divided
• 8 servings garnish: whipped cream sweetened
• 4 tablespoons butter unsalted melted
• 1.5 teaspoons vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• pie form

Directions

1. Combine plums, 1 tablespoon sugar, lemon juice, and 1/4 teaspoon kosher salt in a bowl, tossing gently.
2. Grease sides and bottom of a 9-inch cast-iron skillet or deep-dish pie pan. Cover bottom with plum slices, overlapping slightly.
3. Whisk together eggs, remaining sugar, buttermilk, vanilla, and butter until well blended.
4. Combine flour, baking powder, and remaining 1/2 teaspoon kosher salt; whisk into egg mixture.
5. Pour batter over fruit.
6. Bake at 375 for 20 to 25 minutes or until golden brown. Cool in pan about 30 minutes.
7. Run tip of knife around edge of cake to loosen. Invert onto a platter, and serve with sweetened whipped cream.