Wow, what a day today has been! It’s my day off so I had plans to be pretty lazy and also make some mini poptarts. The lazy part of the plan didn’t work out too well when the dishwasher decided to break and flood my kitchen! So I have spent most of the day trying to fix the dishwasher (and failing), cleaning up the the floods and hand washing everything that was in the dishwasher! I did make the mini poptarts too though and they’re adorable (don’t worry, I’ll be sharing those with you ASAP!). I’m going to spend the rest of the evening watching New Girl and eating pasta!
When a day doesn’t go to plan it can really throw you off, so I decided to cheer myself up by sharing something with you all that went better than planned – this amazing plum and ginger upside down cake! I got this idea from a client at work, she told me about a plum and ginger upside down cake that she makes and it just sounded divine to me, I had to make my own!
I’ve never made an upside down cake before, I’ve always associated them with pineapple and I’m allergic to pineapple so it’s never an idea that’s been at the front of my mind. I’m glad I started with this cake though. The combination of the buttermilk, sour cream, and syrupy goodness make this cake so moist it should be illegal! Yet it still holds its shape well, slides out of the pan with zero effort and isn’t mushy.
The ginger with the juicy plums creates the most amazing flavour combination. Plums are technically a summer fruit, but for some reason I associate them with autumn, maybe it’s the deep purple colour of their skins. The added ginger will definitely fool you into thinking this is autumn magic too. It’s warming, but also really fresh and juicy. I’m going to be honest with you guys, after taking photos I didn’t bother with slices I just took a fork and got stuck in!
The cake is nice and simple to make too, all the components are thrown into the pan and left to do it’s thing. Well, I say “thrown in” you might wanna be a bit more gentle than that as it’s a delicate battter, and also lay out your plum slices in a nice, pretty pattern!
October is Lupus Awareness Month and I’m trying to raise awareness and funds with a giveaway, you can find out more and enter the giveaway here
Today’s Lupus fact of the day is:
- 1/2 cup butter, unsalted and melted
- 3/4 cup brown sugar, packed
- 1 tsp ground ginger
- 3 ripe plums, sliced into segments
- 1 cup plain flour
- 3/4 cup caster sugar
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 egg
- 1/2 cup buttermilk
- 1/3 cup sour cream
- 3 tbsp vegetable oil
- 2 tsp vanilla extract
- Preheat the oven to 180C/350F. And lightly grease an 8" cake tin
- Pour the melted butter into the bottom of the cake tin, sprinkle over the brown sugar and ginger.
- Arrange the plum slices over the sugar and set aside.
- Whisk together the flour, sugar, baking powder and ginger. Set aside.
- In another bowl, mix together the egg, buttermilk, sour cream, oil and vanilla.
- Add the wet mixture to the dry, and gently fold together. Only fold until just combined, you don't want to overmix.
- Gently pour the batter over the plums, being careful not to disturb them (they're light sleepers).
- Bake for 35-40 minutes, until the cake is set and a skewer inserted comes out clean. A few moist crumbs is good - just make sure you don't insert the skewer all the way in so you don't hit the plum juices.
- Cool the cake in the pan on a wire rack for at least 1 hour. Then gently turn out onto your serving plate, slice and serve (or just dig in with a fork like me)!
- Keep the cake in airtight container in the fridge for up to 5 days