I love upside down cakes, they remind me of an 8 year old version of myself cooking cakes with my mum. When a friend of mine offered me some plums from her tree, I couldn't resist baking an upside down plum cake.
Ingredients 175 g butter, room temperature
1/3 cup brown sugar
3 large plums, stones removed, sliced
1 cup caster sugar
1 tsp vanilla essence
3 eggs, room temperature
1/2 cup almond meal
1 1/2 cups SR flour
Preheat oven to 180C and grease and line a 22cm round cake pan.
Melt 50 g of butter and evenly spread it across the base of the pan. Sprinkle the brown sugar on top and then place the plums evenly across the base of the pan.
Beat the remaining butter, sugar and vanilla until pale and creamy. This will take approximately 5 minutes.
Add the eggs, 1 at a time, beating well after each addition.
Fold in the flour and almond meal, then spoon mixture over the plums.
Bake for 50 minutes or until a skewer comes out clean.
Rest cake in pan for 10 minutes before turning out onto your serving plate.