Damson plum upside-down cake
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Ingredients
- 140g of unsalted butter , at room temperature
- 150g of light brown sugar
- 15 damsons , or other plum , halved and destoned
- blackberries , or blueberries (optional)
- 125g of self-raising flour
- 40g of ground almonds
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 85g of caster sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 120g of milk
- crème fraîche, whipped cream or ice cream, to serve
Method
1
Preheat the oven to 180°C/gas mark 4
2
Place 55g of the butter in a 23cm oven-proof frying pan or cake tin
3
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
4
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
5
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
6
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
