Upside-Down Plum Pie

Styling and photography by Hudi Greenberger

Here’s a fabulous sweet side that can double as a dessert served with a scoop of vanilla ice cream.

SERVES 8–10

• 4 Tbsp margarine
• ¾ cup light brown sugar
• 4–5 plums, halved and pitted, then sliced into ¼-inch (½-cm) slices
• ½ cup canola oil
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1½ cups flour
• 2 tsp baking powder
• 1 tsp kosher salt
• ½ cup pareve milk
• ½ Tbsp lemon juice

Preheat oven to 350°F (175°C).

Melt margarine with brown sugar in a 10-inch (26-cm) cast-iron pan or oven-to-tableware over low heat. Mix together until smooth.

Arrange plum slices in a circle in the pan, working from outer edge and ending in the center, overlapping the slices as you work.

Combine remaining ingredients in a large bowl and whisk until combined. Pour over plums and spread to cover evenly.