The Bristol Half Marathon is tomorrow and I thought I’d bake up some pre-race fuel to use up some ripe plums. Not sure how the weather will turn out, but when all else fails, at least there’s cake. Here is what you’ll need:
For the plum topping:
- 8-10 ripe plums
- 3 tablespoons butter
- 1/3 cup brown sugar
For the cake batter:
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 3/4 cup almond milk (or any you like)
- 1 teaspoon almond extract
- 2 beaten eggs
First, wash and cut the plums as you like.
Next, mix the brown sugar and butter, spreading it on the bottom of your cake tin.
Then, neatly arrange the plums on top of the butter and brown sugar.
In a bowl, add the flour, sugar, salt, baking powder, almond milk, and almond extract. Stir it a bit, then do the eggs.
Last, beat the eggs separately before adding them to the batter. If you have a mixer, use it! If not, just use a whisk to get a good batter. For the record, I don’t have a mixer, but the cakes still turn out alright.
Once mixed, pour the batter evenly into the tin, making sure it covers the fruit.
Heat your oven to 180 C / 350 F, and bake for 35 minutes.
And there you have it, Upside Down Plum Cake! This cake is good, like real good! Gooey, sticky, sweet, and part of your 5 a day? Heck yeah!
This is the perfect way to use up your ripe plums. The recipe also works well with damsons, peaches, and nectarines. And who doesn’t like a serving of fruit? Hopefully a slice of this cake will propel me to the finish line. And at the very least, lots of leftovers, yeah! If you happen to be near the Half Marathon route, come out and cheer us on – with the weather we’re expecting, we’ll need it! Thanks for reading and Happy Eating!