Prep 20 mins
Cook 1 hr
The caramel from the butter and sugar and the juice from the plums goes right through the cake when inverted, making it even more delicious!
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1⁄2 teaspoon fresh lime juice
- 4 Italian plums, not peeled, each cut into 6 wedges (use more if you like plums!)
- 1 2⁄3 cups all-purpose flour, sifted
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 pinch grated nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 3⁄4 cup milk
- Preheat the oven to 350 degrees F.
- Pour the melted butter into a 10" springform cake pan.
- Swirl the butter around to totally cover the inside surfaces of the pan.
- Sprinkle the brown sugar on top.
- Arrange the plum wedges in a single layer and drizzle with the lime juice.
- Set aside.
- Sift together the all-purpose flour, baking soda, baking powder, salt, nutmeg and cinnamon for the batter and set aside.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs and beat until smooth.
- Alternating, add a third of the dry ingredients and a third of the milk to the creamed butter mixture until both are used up.
- Beat in between additions.
- Scrape down the side and beat for 1 minute.
- Pour the batter over the plum wedges in the cake pan.
- Bake for about 1 hour.
- The cake is done when a toothpick inserted in the centre comes out clean.
- Leave the cake in the pan and cool on a wire rack for 30 minutes.
- Invert onto a plate and serve.
This (as with other upside down cakes) works really well in a cast iron skillet. And was delicious.