wild mirabelle upside-down cake

500g wild mirabelles (or any stone fruit), stoned
150g butter at room temperature
3 tablespoons muscovado sugar
sea salt
100g sugar
2 eggs
120ml milk
2 teaspoons baking powder
200g flour

vanilla ice cream, whipped cream or crème fraîche for serving

Preheat oven to 180°C.

In a large bowl, use your hands to combine 3 tablespoons of the butter, the muscovado sugar and the pinch of salt. Spread the mixture on the bottom  and the sides of your pan.
Distribute the mirabelles on top of the butter layer.

In the same bowl whisk the remaining butter (ca. 110g) with the sugar until smooth. Whisk in the eggs, then the milk.
Add the flour, the baking powder and a pinch of salt. Whisk in until just combined.

With a rubber spatula gently scrape the batter over the mirabelles. Be cautious not to mix them into the batter.

Bake for ca. 45 minutes until the cake is golden brown. Let it cool for 30 minutes. With a knife loosen the cake from the pan. Put a serving dish on top and carefully turn the pan over. If there are mirabelles sticking to the pan, use a spoon to put them back on top of the cake.

Enjoy with vanilla ice cream, whipped cream or crème fraîche.