Upside-down Prune Cake

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  • Each of 12 servings
  • 270 cal
  • 10g fat (6g sat)
  • 60mg chol
  • 50mg sodium
  • 39g carb
  • 2g fiber
  • 24g sugars
  • 3g protein


  • 1 cup white sugar, divided
  • 1 1/2 cups sweet white wine
  • 1 (2-inch) cinnamon stick
  • 3 (1-inch) strips orange zest
  • 1/4 pound pitted prunes
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 9 tablespoons butter, divided
  • 2 eggs
  • 1 teaspoon orange zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup light brown sugar


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, 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.

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