Perfect for brunch or dessert this moist cake is versatile and can be made with whatever fruit you are loving in season. I have a wonderful harvest of plums on my plum tree and absolutely love baking with them in this upside-down cake.
10 plums, pits removed small dice
3/4 cup of brown sugar
3 Tablespoons of We Olive Blood Orange Olive Oil
For Cake- 1 ½ cup sugar
2 cups flour
1t each baking soda and baking powder
1 t kosher salt
1 ¼ cup We Olive Blood Orange Olive Oil
1 cup milk
zest of 1 lemon
Preheat oven to 375* Line a 9×13 cake pan with parchment. Spray with oil. Lay plums onto bottom of pan. Combine brown sugar and olive oil and pour over plums. Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl and whisk together. Whisk wet ingredients into dry. Add zest and pour over plums. Bake for 1 hour until golden brown. Flip onto serving platter let cool and serve.