Yogurt Plum Upside-Down Cake

Preheat an oven to 350°F (180°C). Spray an 8 1/2-inch (21.5-cm) deep skillet with nonstick cooking spray.
 
To make the plum topping, in a small saucepan over medium-high heat, combine the sugar and water and bring to a simmer, whisking until the sugar is completely dissolved. Add the tea bags, then remove from the heat and let steep for at least 10 minutes. Remove the tea bags and discard. Pour the syrup into the prepared pan.
 
Arrange the plum slices, slightly overlapping, in the pan on top of the syrup; save any leftover slices for topping the cake when serving.
 
To make the cake, in a large bowl, whisk together the melted butter, sugar, eggs, yogurt and vanilla bean paste until smooth. Using a rubber spatula, fold in the flour, baking powder and salt.
 
Pour the batter over the plums in the pan and spread in an even layer. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. If the cake starts to brown too quickly, cover the pan loosely with aluminum foil halfway through baking.
 
Transfer the pan to a wire rack and let cool for about 20 minutes, then invert the cake onto a serving plate or cake stand. Serve warm or at room temperature. Cut the cake into slices and top with any leftover plum slices and a scoop of yogurt. Serves 8 to 10.

Williams Sonoma Test Kitchen