Buttery Upside-Down Plum Cake

• 3/4 cup butter at room temperature
• 13 cup brown sugar
• 800 grams plums firm, ripe, halved, stones removed
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs at room temperature
• 1/2 cup almonds ground
• 1 1/2 cups flour, all-purpose sifted
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 x whipped cream or vanilla ice cream to serve

1. Preheat the oven to 350F (180C).
2. Grease a 8-inch cake pan with butter or cooking spray.
3. Line the bottom with a similar sized parchment paper.
4. Melt 3 tablespoons of butter.
5. Drizzle evenly over the bottom of the pan.
6. Sprinkle the brown sugar evenly over the butter.
7. Place the plums, cut side up over the sugar into the cake pan.
8. With an electric mixer, beat the remaining butter, sugar and vanilla extract on medium to high speed for about 4 minutes or until the mixture turns pale and creamy.
9. Add the eggs, 1 at a time, beating well after each addition.
10. Gently fold in the almond meal and flour with a wooden spoon.
11. Place the mixture evenly over plums.
12. Smooth the surface with a rubber spatular.
13. Bake the cake in the preheated oven for 45 to 55 minutes, or until a wooden tester inserted into the centre comes out clean.
14. Let the cake cool in the pan for 10 minutes.
15. Turn out onto a serving plate.
16. Serve with whipping cream or vanilla ice cream if desired.
17. The cake can be served warm, at room temperature or chilled.

butter, brown sugar, plums firm, sugar, vanilla, eggs, almonds ground, flour, baking powder, salt, vanilla ice cream

Taken from recipeland.com/recipe/v/buttery-upside-down-plum-cake-54119 (may not work)