Easter dessert

Bonus Photo – The full moon setting this morning at 6 am – gorgeous!

Citrus, specifically lemon, is my favorite dessert to make for Easter. The thing is, my guys don’t love citrus as much as Marissa and I do. Since Marissa isn’t coming home for Easter this year (picture my eyes welling up at this moment), I’ve decided to cater to my husband and son and make something different.

As I was strolling leisurely through Costco earlier this week (picture the one in a million chance of that!) picking up a leg of lamb, spiral ham, and other Easter dinner necessities, I spotted this carton of 18 luscious plums.

Immediately, I thought “plum and raspberry” – so I picked up a package of raspberries too.  Since I’m not a natural baker, I searched the web and found this lovely cake on marthastewart.com. I hope my guys like it… and as for my sweet Marissa… I miss you! xoxo

Plum and Raspberry Upside-Down Cake

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, divided; plus more for buttering pan
1/3 cup packed brown sugar
7 or 8 medium plums, halved and pitted
1/2 pint raspberries
1  1/2 cups flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
3 large egg yolks
1/2 cup sour cream

Preheat oven to 375 degrees and line a rimmed baking sheet with foil.

Butter the bottom and sides of a round 8 1/2-inch diameter by 2 1/2-inch high springform pan; line with parchment paper. Melt 2 tablespoons of the butter; pour into the pan.

Using a sieve or fine mesh strainer, sprinkle brown sugar evenly over the melted butter.

Arrange plum halves, cut side down, on top of the brown sugar, fitting in as many plums as possible to allow for shrinkage during baking. Fill in the gaps with raspberries; set aside.

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg; set aside.

In a standing mixer fitted with the paddle attachment, cream the remaining 8 tablespoons butter and the sugar until light and fluffy. Beat in the vanilla. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and mix until combined. Beat in the sour cream. Mix in the remaining flour mixture. The batter will be thick, like cookie dough.

Spoon cake batter on top of plums and raspberries, spreading smooth and evenly with a small offset spatula.

Place the springform on the prepared baking sheet, transfer to the oven, and bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. (You can see why you need the foil-lined baking sheet below.)

Transfer to a wire rack to cool in the pan for 45 minutes. Run a knife around edge of pan to loosen cake.

Remove the outside ring; place a serving plate or platter on top of the cake and carefully flip over to invert onto the platter.

Very carefully lift off the bottom portion of the springform pan. Then, gently peel off the parchment. Serve warm or at room temperature.

Serves 8