Let's Begin!

Topping

• Preheat the oven to 350°F.
• In a small saucepan, combine the brown sugar and water and bring to a boil without stirring. Cook over high heat, washing down the side of the saucepan with a wet pastry brush, until an amber-colored caramel forms.
• Remove from the heat and whisk in the butter.
• Immediately pour the caramel into a 9-inch (2 inches deep) metal cake pan. Carefully arrange the plum wedges in the caramel in a circle.

Cake

• In a small bowl, whisk the buttermilk with the yogurt and vanilla.
• In a large bowl, using a hand mixer, mix the flour with the sugar, baking powder, baking soda, and salt.
• At low speed, beat in the butter until the mixture resembles moist crumbs.
• Beat in the eggs at low speed until incorporated, then beat the batter at medium-high speed until light and fluffy, while scraping down the side of the bowl.
• At medium speed, beat in the buttermilk mixture until smooth. Be careful not to overmix.
• Scrape the batter over the plums and gently spread in an even layer.

Let's Bake and Serve!

• Bake the cake in the center of the oven for 55 to 60 minutes, until golden and springy.
• Let cool in the pan on a rack for 30 minutes, then invert the cake onto a serving plate.
• Cut into wedges and serve warm or at room temperature with whipped cream if preferred.
• Enjoy with family and friends!