This recipe is great to use up ripe summer fruits or tinned fruit during the colder months.
Upside down Plum cake
Original recipe from: Nadia Lim
25g butter, melted
1/4 cup brown or muscovado sugar
4-5 ripe plums, sliced
100g butter, softened
1/2 cup brown sugar or honey (creamed clover honey is good as it has a pretty neutral taste)
2 lemons finely grated
3 eggs (at room temperature)
1 cup plain flour
1 1/2 tsps baking powder
2 tbsp lemon juice (use one of the zested lemons above)
Preheat oven to 160degrees Line an 18-21cm cake tin with baking paper. Drizzle melted butter over the base of the lined cake tin and scatter over brown/muscovado sugar. Arrange plums on top in a circular pattern. In a mixing bowl, cream butter, sugar or honey, and lemon zest until thick, fluffy and pale. Beat in eggs, one by one, making sure they are fully incorporated after each addition. Gently stir in flour, baking powder and lemon juice until well incorporated and batter is smooth. However be careful not to over mix. Pour batter on top of plums and roughly smooth out the top. Bake for 45-50 minutes or until cake is light golden and springs back when lightly pressed in the center. Turn upside-down onto a plate until cake drops out. Allow to cool for 10 minutes before serving.
Best served with yogurt, cream or vanilla ice cream.
*This recipe can also be used with nectarines or peaches