Not Betty's Upside Down Plum Cake
Best made when FRESH plums are in season.
This cake cooks long and slow. Delicious and moist with a hint of cinnamon and dotted with flaked almonds through out and surprisingly easy to make. Serve warm or at room temp. with lashings of freshly whipped cream!
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·1 tablespoon brown sugar
·6 large ripe plums, halved & stones removed
·8 oz/225g butter, softened
·3/4 cup super fine sugar - caster
·1/2 cup extra brown sugar
·2 teasppons vanilla
·3 eggs, at room temp.
·1 cup flour
·3/4 cup self raising flour
·1 teaspoon bicarb
·1 teaspoon cinnamon
·1/2 cup flaked almonds
·2 tablespoons milk
How to Make Not Betty's Upside Down Plum Cake
- Pre-heat oven to 275oF/140oC.
Grease a 9 inch (22cm) deep round cake tin and line the base well with baking paper.
- Sprinkle the 1 tablespoon of brown sugar over the base of the tin. Arrange the plums over the top. Set aside while you make the cake batter.
- In a large bowl beat the sugar, extra brown sugar and the butter together. Add in the eggs one at a time, beating after each addition and the vanilla.
- Sift the flours, bicarb and cinnamon. Fold into the buttery mix with the almonds and milk until just mixed - don't over mix!
- Carefully arrange spoonfuls over the plums and carefully use a fork or a dessert spoon to spread evenly over the plums. The mixture will be quite thick - this is right.
- Bake in the prepared oven for 80 minutes. Test with a skewer, it should come out clean. Cool in the tin for a full 15 minutes. Carefully turn out onto a serving plate. Cool on the plate until you are ready to serve.