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Plum Upside Down Cake

Cake 1 1/2 cups   all-purpose flour 2 tsps   baking powder 1/2 tsp   salt 1 cup   sugar 2   eggs, separated 8 tbs   butter - unsalted, at room temp. 1 tsp   vanilla extract 1/2 cup   milk - whole Plum Topping 4 tbs   butter - unsalted 3/4 cup   light brown sugar 2 lbs   plums, dark ones Preheat the oven to 350°. Cut the plums in half, pit, and then cut each half into 6 wedges. Melt the butter with the brown sugar in a 12-inch cast iron skillet; allow to bubble, then remove from heat. Arrange plums carefully and decoratively in the skillet; set aside. In a small bowl, whisk the flour, baking powder and salt. In a different bowl, beat butter with sugar until fluffy. Beat in the egg yolks, one at a time, then vanilla. Fold in 1/3 of the dry ingredients then half the milk. Fold in another third of the dry ingredients, the rest of the milk, then the last of the dry ingredients. Beat the egg whites until they hold firm peaks. Stir one-third of the whites into the, then gently fold in the remaining whites. Spread the batter over the topping. Bake for about 55 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool for 15 minutes, then loosen it from the sides of the pan with a sharp knife and turn it onto a plate. Use care, as the skillet will still be hot.

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