Upside-Down Plum Cake

"I used fresh ripe plums for this recipe, during plum season. The cake is a very soft sponge cake once taken out of the oven, and (in my opinion) It tastes eveb better the following day, especially if cold/refridgerated. It's important to let it rest in the tin for the allocated time (last two steps) - otherwise the cake may collapse."
 
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Ready In:
1hr 15mins
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 180oC.
  • Put half of the butter, half of the caster sugar and 1 tablespoon of honey in a heavy-based saucepan over low heat and stir until it makes a smooth sauce.
  • Pour mixture into a (23 round) cake tin.
  • Arrange plum halves (cut side down) closely fitting in the sauce mixture.
  • Beat the remaining butter with the remaining caster sugar until pale and creamy in consistency.
  • Add eggs one at a time and whisk in the vanilla sugar/powder.
  • Add flour and milk alternatively to mixture.
  • Spoon over plum halves.
  • Bake for 1 hour or until cake mixture is cooked through (test with a skewer).
  • Rest on a rack and let cool in tin for 30 minute.
  • Place serving plate on top of tin and invert cake. Leave for 5 min and slowly remove tin.

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RECIPE SUBMITTED BY

I'm a Greek-Australian living in Melbourne at the moment with my husband and three kids (boy 9, girl 6, boy 2); my parents and brother also live nearby and are my unconditional supporters/ helpers. I predominantly cook Greek at home, and I get lots of inspiration from other European cuisines. I also cook Asian dishes, and, lately, roll-it-yourself sushi is a favourite with the husband and kids (a Korean friend suggested it as an easy last-minute/emergency meal! How right she was!). Admittedly, my husband is the expert at cooking Asian curries and other dishes; I can also claim many successes in this cuisine, though I need to spend more time reading and concentrating on the recipe. Put simply, he's more of a natural.
 
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