I am hoping to take advantage of the plums debuting at my farmers market to make this plum upside-down cake.
I am wondering if I can substitute buttermilk for the milk in the recipe. It calls for 2t of baking powder, but no soda. Will this be a flop if I use the buttermilk? I almost always have buttermilk and heavy cream on hand, but almost never have milk.
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