Upside Down Plum Cake

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!

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

• Topping

• 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!)

• Batter

• 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

Directions

1. Preheat the oven to 350 degrees F.
2. Pour the melted butter into a 10" springform cake pan.
3. Swirl the butter around to totally cover the inside surfaces of the pan.
4. Sprinkle the brown sugar on top.
5. Arrange the plum wedges in a single layer and drizzle with the lime juice.
6. Set aside.
7. Sift together the all-purpose flour, baking soda, baking powder, salt, nutmeg and cinnamon for the batter and set aside.
8. Cream together the butter and sugar until light and fluffy.
9. Add the eggs and beat until smooth.
10. Alternating, add a third of the dry ingredients and a third of the milk to the creamed butter mixture until both are used up.
11. Beat in between additions.
12. Scrape down the side and beat for 1 minute.
13. Pour the batter over the plum wedges in the cake pan.
14. Bake for about 1 hour.
15. The cake is done when a toothpick inserted in the centre comes out clean.
16. Leave the cake in the pan and cool on a wire rack for 30 minutes.
17. Invert onto a plate and serve.