Plum upside down cake

Ingredients for the cake:

• 100g Butter ( softened)
• 75g Caster sugar
• 100g SR Flour
• 1 tsp Baking powder
• 1tsp Vanilla essence
• 2 Eggs lightly beaten
• 1tbsp milk

For the top:

• 45g Butter (softened)
• 125g Light brown sugar
• 2 tbsp. jam or shredless marmalade
• 10 plums pitted & sliced

Method:

Preheat the oven to 180°/FAN 160°/gas 4 then lightly grease your cake dish

Wash and dab dry the fruit then remove the stones and cut into slices.

Start with the topping

Place the butter and sugar in a pan and over a low heat stir continuously until the butter has melted into the sugar.  Stir in the jam until combined and continue stirring for about 3 minutes. Pour the mixture into the prepared cake dish and allow to cool completely.

Once cooled, you can let your imagination go wild and arrange the sliced plums across the bottom of the dish, Lola did a beautiful basket weave pattern on this one. When you have made the design you can evenly place the rest of the sliced plums over the top.

While she was designing plums I made the cake batter 🙂

Beat together the butter and sugar until light and creamy. Add the lightly beaten eggs a little at a time and the vanilla. Then add the flour & baking powder, mix then finally add the milk.

Spoon out the mixture on top of the plums making sure it is nice and even and bake for 35-40 mins depending on the size of your cake tin.

TIP: If you are using a loose bottom tin place a baking tray under the shelf that the cake is baking on to catch any stray drips.

Check the batter is cooked through by sliding a sharp knife or a cocktail stick into the side of the cake, if it comes out clean it’s cooked but if its wet leave it for another 5 minutes.

Rest for 5 minutes before turning out onto a plate