Plum Upside-Down Cake

Recipe for: Upside-down PLUM Cake

Ingredients:

• For the fruit:
• 30g butter, softened
• 30g Demerara sugar
• 2 tblsp jam (plum, damson, medlar)
• 450g fresh plums (or damsons or peaches/ nectarines), halved & stones removed
• For the cake sponge:
• 100g butter, softened
• 100g caster sugar
• 3 eggs
• 100g self-raising flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• 2 tblsp milk

 Method:

1. beat together the 30g butter, demerara and jam, and spread over the base of a 20cm round non-stick cake tin or dish
2. arrange the halved plums, cut-side down, over the base pushing into the jam mixture
3. to make the cake mix, beat together the 100g softened butter and caster sugar
4. add the eggs, one at a time with 1 tblsp of the flour, beating to incorporate
5. sift in the rest of the flour, baking powder, cinnamon & fold in well with the milk
6. when ready to cook, spoon the cake mixture gently over the top of the fruit/ jam mix, and level with the back of a sppon
7. bake in 180C/ fan 170C/ 350F oven for 45-50 minutes, until well risen & golden, and a skewer inserted into the entre comes out clean
8. allow to cool in the dish for five minutes, then loosen round the edges with a knife
9. place a large serving plate over the top, then turn the lot over & lift the dish off (hoping that it all comes out cleanly!)
10. the sponge should now be on the bottom with the fruit/ jam mixture dribbling down all over it

What else you need to know:

1. this is actually really simple & looks impressive, delicious to eat
2. serve with cream, ice-cream or custard