Plum Opside Down Cake

17^th August 2001

Plum

Opside Down Cake

I had too many plums, so I made this cake. We had a smashing plum tree in Stoke Road, Slough and another in AppleTree House. There is nothing like a Victoria Plum eaten sunwarm from the tree on a lovely day in Somerset, or Buckinghamshire if it comes to that. Everyone needs to grow plums, and damsons. They are fantastic for jellies. Back to the recipe.

Oven: 170 for 50 minutes

Ingredients:

6 plums

Demerara sugar

6 oz Granulated Sugar

6 oz butter

3 eggs

12 oz SR Flour

3 Tablespoons milk

1. Butter the cake tin (7-8”) and sprinkle thickly with Demerara sugar.
2. Lay the halved plums face down into the sugar.
3. Make a sponge – beat the butter and sugar until light, gradually add the beaten eggs and then fold in the milk and the flour.
4. Put over the fruit, smooth the top and cook until it is firm and a knife comes out clean (don't go too far in or you will get to the caramelized plums).
5. Turn out and cool.
6. Serve with custard or cream.

This is especially good as the sugar caramelizes really well on the plums. If you want more flavour you could add 2 oz of ground almonds and leave our 2 oz of the flour.