Damson plum upside-down cake


Preheat the oven to 180°C/gas mark 4
Place 55g of the butter in a 23cm oven-proof frying pan or cake tin
Place the pan in the oven and leave until the butter has melted. Remove the pan and swirl the butter around so it's distributed evenly. Sprinkle over the brown sugar and lay the plums on top of the sugar in a single, tightly-packed layer, skin-side up. If you’d like, fill in any gaps with blackberries or blueberries
Now make the batter. Mix the flour, baking powder, cinnamon and salt in a medium bowl. Beat the remaining butter in a large bowl with an electric mixer until light, then add the sugar and beat until creamy. Add the eggs, beat until light and fluffy, then beat in the vanilla and almond extract
Add the milk and the remaining dry ingredients to the mixture and mix with a spatula until just blended. Spoon the batter evenly over plums. Bake until golden and a toothpick or knife inserted into the centre of the cake comes out clean (this will take about 50-60 minutes). Transfer to a wire rack and cool in the pan for at least 30 minutes
Using a knife, cut around the sides of the pan to loosen the cake. Place a plate on top of the cake pan then invert the cake. Let it stand with the pan still on for 5 minutes, then gently lift off the pan. Serve the cake warm with whipped cream, crème fraîche or ice cream

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Damson plum upside-down cake

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