First plums of the season: The irresistible upside-down cake

At the turn of July and August, we can enjoy the first plums of the season. These fruits are excellent for sweet bakes. My favourite treat is a quick, simple, and delightful upside-down cake, which takes only a few moments to prepare.

Small fruits are ideal for this recipe, so I often choose damson plums. However, the cake is equally delicious with mirabelles. These fruits are cheaper and can be easily picked "in the wild" from various thickets. Remember to collect them away from pollution or roads. I wash the plums thoroughly in a mixture of water and baking soda. After that, ensure all ingredients are at room temperature and proceed with the recipe. I've yet to find an easier one, which always turns out perfectly.

Caramelised, well-baked plums give the upside-down cake its distinctiveness. In the autumn season, I also add cinnamon. The result is very aromatic, sweet, and simply excellent. You can skip the caramelising step, but those extra 5 minutes significantly enhance the flavour.

Ingredients:

                    
• 11 ounces of damson plums,
• 3 tablespoons of butter,
• ½ cup of brown sugar,
• 1 tablespoon of milk,
• ½ cup of natural yoghurt,
• 1 cup of caster sugar,
• 3 large eggs,
• 2 teaspoons of baking powder,
• A pinch of salt,
• 1½ cups of wheat flour,
• ½ cup of vegetable oil.

Preparation:

1. Wash, dry, and pit the plums, cutting them in half.
2. Melt the butter in a pan, add the brown sugar, pour the milk, and arrange the plums, caramelising them for 4-5 minutes over medium heat. This step can be skipped by sprinkling sugar on the bottom of a 9-inch tin and placing the fruit halves on it.
3. Arrange the caramelised plums in a tin lined with baking paper.
4. Sift the flour and baking powder into a large bowl. Add the salt.
5. Whisk the eggs with the caster sugar in a separate bowl, then add the oil in a thin stream.
6. Continue mixing while adding the yoghurt.
7. Gradually fold in the flour and baking powder, mixing slowly until combined.
8. Pour the mixture over the prepared plums and bake in a preheated oven at 180°C (350°F) for about 55 minutes, until a skewer comes out clean.

The upside-down plum cake usually disappears quickly, down to the last crumb. However, if you need to store any leftovers, place them in an airtight container if they will be consumed within 1-2 days. The cake can stay at room temperature in this case. It will be kept in the fridge for 4-5 days - wrapped in cling film or packed in a container. Plum cake can also be frozen. Just be sure to label the freezing date on the packaging. Note that the cold can affect the cake's texture, making it denser, which may not be to everyone's liking.