-
UPSIDE-DOWN PLUM CAKE
-
INGREDIENTS
190g butter60g brown sugar
6 to 7 red or yellow plums (about 650g), halved and with stones removed
180g caster sugar
3 eggs
200g plain flour, sifted together with 11/2 tsp baking powder
50g almond meal
4 tbsp buttermilk or milk
Vanilla ice cream (optional)
Method:
1. Preheat the oven to 180 deg C.2. Grease a bundt pan or 22cm-diameter round cake pan.
3. Melt 40g of the butter and drizzle it over the base of the pan. Sprinkle the brown sugar over the melted butter.
4. Place the plums, skin side down, on top of the melted butter and brown sugar (pictured).
5. Beat the remaining butter with the caster sugar until pale and creamy.
6. Add the eggs, one at a time, while continuing to beat the mixture. If it starts to curdle, add a tablespoon of the sifted flour.
7. Fold in the remaining sifted flour, baking powder and almond meal. Gently stir in the buttermilk or milk.
8. Pour the batter into the pan and bake for about 45 minutes, or until a skewer inserted into the cake comes out clean. Let the cake sit in the pan for about 10 minutes before serving, either plain or with a scoop of vanilla ice cream.
Serves eight