Hey there people and Happy Tuesday to you. I hope you have had a good day, wherever in the world you may be.
Today I wanted to share with a baking how to that I originally found via House of Humble (who I am sponsoring at the moment - look!)
I have long been a fan of Katie and Reuben's blog so when they offered sponsorship opportunities it was a total no-brainer: I was sold!! I even created a new ad for the occasion!! I personally am loving the peaches and creamy colour of it. If you'd like one of your very own for your blog check out my buttons page here. I have added both the coral and the greeny/blue ones for you guys to use. Enjoy!! Also, if you'd like to get involved in sponsoring A Cat-Like Curiosity you can check out my ad details here.
Now, onto the how to!! Here are the details for the Plum Upside Down Cake:
Ingredients (Serves 8)
- 175g butter, at room temperature
- 1/3 cup brown sugar
- 800g firm blood plums, halved, stones removed
- 1 cup caster sugar
- 1 teaspoon vanilla essence
- 3 eggs, at room temperature
- 1/2 cup almond meal (ground almonds)
- 1 1/2 cups self-raising flour, sifted
- vanilla ice-cream or whipped cream, to serve
1. Preheat oven to 180°C. Grease a 6cm-deep, 22cm (base) round cake pan. Line base with baking paper.
2. Melt 50g butter. Drizzle evenly over base of pan. Sprinkle with brown sugar. Place plums, skin side down, in pan to cover base. (See photo above).
3. Using electric beaters, beat remaining 125g butter, caster sugar and vanilla on high speed for 4 to 5 minutes or until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
4. Using a large metal spoon, gently fold in almond meal and flour. Spoon mixture over plums. Smooth surface.
5. Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes. Turn out onto a serving plate. Serve with ice-cream.
I found that my upside down cake took longer than fifty minutes - perhaps this was because I used a deeper tin than the one in the original recipe (which you can find here.) I just kept the faith and waited until the skewer came out clean.
This was gorgeous with ice cream on the day of making but was also scrummy with hot custard in the days afterwards.
This is definitely one of my new favourite recipes!!
Have a great Tuesday night people!!