Upside-down browned butter plum cake with buttermilk ice cream

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Recipe:

For topping

50g unsalted butter

1/2 cup brown sugar

1 tbs honey

750g sliced black plums

For cake:

1 1/2 cups flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

150g unsalted butter

2 eggs

1 tsp vanilla

1/2 cup milk



1. Melt butter in a saucepan until it browns. Add in brown sugar and honey and stir until it melts and forms a caramel. Immediately pour hot mixture into the base of a greased 9 inch cake tin.

2. Arrange sliced plums in concentric circles on the base of the cake tin over the caramel. You will form more than 1 layer. Leave to cool

3. Preheat oven to 180 C

4. Cream together softened butter until fluffy, 3 min. Add in sugar and cream until pale and light on medium high speed, 5 min in a stand mixer.

5. Scrap down sides of bowl and add in eggs one at a time, beatin after each addition. Beat in vanilla.

6. Sift together flour, baking powder, salt and spices into a bowl.

7. Gently mix in half of the sifted flour mixture, alternating with the milk then adding in the remaining flour mixture. Beat until smooth.

8. Pour batter over plums and smooth the top. Bake in preheated oven for 40-45 minutes until toothpick inserted into the centre comes out clean. Leave to cool for 10 minutes before inverting cake.

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