Plum upside down cake

This didn't go exactly to plan. I got the recipe off my favourite site...recipezaars, followed the recipe to the T, except I didn't have any blueberries. I used a loose bottomed tin with a silicon baking sheet...thinking it would be easier to get out of the tin....oooh I didn't really think it through did I??? It leaked, luckily I managed to put a drip tray underneath it so the oven wasn't a complete mess. However it did mean that the topping to the plums wasn't as it should be. It still looked very pretty, the flavours were very tasty I just didn't have that caramel like edge to the plums...but who cares, the sponge was light and fluffy and the plum juice had oozed into it which made it oh so yummy. Served it with pouring cream. I will definatley make this again with other seasonal fruits.

This was a great way to use up the excess plums at this time of year! My MIL's tree had a huge crop this year! Find the recipe here!

My recipe
12 tablespoons butter
1/2 cup brown sugar
4 medium plums, halved, pitted &, halved
1 cup sugar
1 tablespoon
lemon zest, grated
1 large egg
1 1/4 cups Self Raising flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup buttermilk

Pre-heat oven to 180°C.
Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
Arrange plums around the pan
In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
In medium bowl, whisk together the flour, baking powder& salt.
Add 1/3rd of flour mixture to butter mixture, alternating with the milk until all used up.
Pour batter into cake pan and spread evenly over plums.
Bake until a toothpick inserted in centre of the cake comes out clean- about 50 minutes.
Let cool 10 minutes, then invert onto plate.

Serve with pouring cream