Plum Upside Down Cake

Ingredients

For the caramel topping:

1/2 cup (100g) sugar

2 tablespoons (30g) butter

2-3 medium plums, thinly sliced

For the cake batter:

1 1/2 cups (190g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (120ml) vegetable oil or melted butter

1/2 cup (100g) brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup (120ml) milk

1/2 teaspoon cinnamon or mixed spice (optional)

★Instructions

In a small saucepan, melt the sugar and butter over medium heat until the sugar dissolves and turns golden brown. Be careful not to burn it.

Pour the caramel into a greased 9-inch (23cm) round cake pan.

Arrange the plum slices in a circular pattern over the caramel. Set aside.

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, whisk together the oil (or melted butter), brown sugar, eggs, and vanilla until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Gently pour the cake batter over the plums and caramel in the pan. Spread evenly with a spatula.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes.

Run a knife along the edges of the pan, then carefully invert the cake onto a serving plate.

Slice and enjoy!

Let me know if you’d like any modifications or tips!