Plum Upside-Down Cake

• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperaturebutter
• 1 cup packed golden brown sugarsugar
• 1 tablespoon honeyhoney
• 6 large plums, halved, pitted, each half cut into 6 wedgesplum
• 1 1/2 cups all purpose flourflour
• 2 teaspoons baking powderbaking-powder
• 1/2 teaspoon ground cinnamoncinnamon
• 1/4 teaspoon saltsalt
• 1 cup sugarsugar
• 2 large eggsegg
• 1/2 teaspoon vanilla extractvanilla-extract
• 1/4 teaspoon almond extractalmond-extract
• 1/2 cup milkmilk
• Lightly sweetened whipped creamcream

1. 01Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
2. 02Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.

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