Upside Down Damson Cake

It’s officially fall, although it has already felt that way for a few weeks here in Bristol. As the wind begins to pick up some chill, I have been toying with different recipe ideas to make use of the autumn harvest. So, I will continue on with the damson theme and use up the fruit I picked the other weekend.  I found a basic recipe used for a pineapple upside down cake, making it the same way but using freshly sliced damsons instead. Here is what you’ll need:

  • 1/4 cup butter, softened
  • 1/4 heaping cup brown sugar
  • 1 heaping cup (or more) of freshly cut damson fruit
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened (for batter)
  • 1/2 cup milk (I used almond)
  • 1 egg
  • 1 teaspoon vanilla

First, make sure your damson fruit is chopped as it can be a pain in one’s backside to slice them free from the pits.

 Next, cream the butter and brown sugar. Once smooth, spread it on the bottom of a round, lined baking tin.

Place the cut damsons, flesh side down, on the creamed butter and cover with a generous dusting of more brown sugar. Now would be a good time to preheat your oven to 350 F / 180 C.

 In a large bowl, combine all remaining ingredients until incorporated and smooth. If you have a bowl or hand mixer, I would recommend using it. I don’t have one, but just had to make sure the butter was really softened before I added everything else.

Pour the batter on top of the damsons and let the mixture settle.

 Place in the oven for 25 minutes, or until a toothpick comes out clean. Try not to over bake otherwise you might end up with a dry cake.

Remove from the oven and let cool completely. I would say, for at least 30 minutes before you attempt to turn over. I used a spring tin, so undid the hinge and placed a serving plate over the top, while carefully grasping the bottom disc.

And there you go, Damson Upside Down Cake! The fruit was cooked to perfection and I just love how damsons turn a lovely burgundy colour when baked. It didn’t rise as much as I hoped, but still had air bubbles and was very moist. This cake was not very complicated, and the fact that you can mix all the batter ingredients in one bowl means I’ll be making it again. The only thing missing was a scoop of vanilla ice cream on the side! I really enjoyed the flavour as well. It had just the right amount of sweetness to balance out the damson tartness. I hope my next few recipes will turn out just as nice as I hope to bake some apple based treats. Wherever you are, take time to enjoy a bit of the fall foliage as winter will be here soon enough. Thanks for reading and Happy Eating!

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