This upside down cake is perfect to use up the last bit of summer fruit. We ate it for breakfast on my daughter’s birthday. Here’s how to make
upside-down plum cake
500g plums, pitted and cut into wedges
150g butter (3 tablespoons for the base layer, rest for the batter)
3 tablespoons brown sugar (I used muscobado)
2 pinches of sea salt
120 ml milk
1 teaspoon vanilla extract
2 teaspoons baking powder
Preheat your oven to 180°C (350°F). Lightly butter the sides of a heavy-bottomed pan.
In a large bowl, use your hands to work 3 tablespoons of the butter together with the muscobado sugar and the pinch of salt. Spread the mixture on the bottom of the pan.
Arrange the plums in a single layer on top of the mixture. Be generous, they will release water as they cook and shrink!
In the same bowl whisk the remaining butter with the sugar until smooth. Add the eggs. Add the milk and vanilla. Whisk in a pinch of salt, the flour and the baking powder until just combined.
Use a rubber spatula to evenly scrape the batter over the plums.
Bake until the cake is golden brown for about 40 minutes. Let the cake cool in the pan. With a knife loosen the sides of the cake. Put a serving dish on top of the pan and flip it over. In case the plums stick to the pan, take a spoon and put them back on top of the cake. Serve with whipped cream!