Remember all those plums I had, some of which became plum and oat muffins? Well we carried on eating them and then cake beckoned again. The last four went into this upside down cake which makes a delicious dessert when it is hot, and a good slice of cake when it is cold the next day. If it makes it to the next day.
That was the same day that my friends brought round over 3 kg of plums from their plum tree to turn into jam. So many plums! I love the summer.
These are all slightly different sizes and shapes, very different from the large, perfectly uniformly sized and shaped variety often found in supermarkets, and are absolutely delicious.
1 tablespoon soft brown sugar
Fresh plums, stone removed and sliced
115g soft brown sugar
100g ground almonds
85g SR flour
1 teaspoon baking powder
Grease and line the base of an 8″ loose bottomed cake tin. Set the oven to 180ºC.
Sprinkle the base of the cake tin with the tablespoon of soft brown sugar and arrange the sliced plums to cover the bottom of the cake tin.
Cream the butter and sugar until pale and creamy.
Add the eggs one at a time.
Mix together the ground almonds, flour and baking powder and fold into the egg mixture.
Spoon the cake mixture into the cake tin and level carefully, taking care not to pull up the plums.
Bake for around 35-40 minutes or until the cake is well risen and browned and firm to the touch.
If necessary cover with aluminium foil towards the end of baking so the cake does not start to burn.
Allow to cool in the tin for a little while before carefully removing the sides of the tin and turning out upside down.
The difference in the colours of the plum cake whole and sliced is the difference between taking a photo at night with the flash and taking one in daylight. As the days get shorter we are going to have to start eating our meals only during daylight hours in order to get some decent pictures! Could be tricky…