Upside-down plum and cinnamon cake

Name: Upside-down plum and cinnamon cake
Ingredients: 1 tablespoon butter; 1 kg plums; 3 tablespoons sugar; 1 1/2 teaspoons cinnamon; 4 tablespoons chopped almonds; 1 packet (8 g) vanilla sugar; 5 eggs; 1/8 teaspoon salt; 160 g sugar; 200 ml milk; 1 packet baking powder; 200 ml oil; 340 g flour

Dessert - Upside-down plum and cinnamon cake by Marilena F. - Recipia

The upside-down plum and cinnamon cake bakes for 30-35 minutes, with almonds scattered among the fruit. In autumn, I slice it once it has cooled a little; the sponge stays light, while the plums make a soft layer on top. I look for plums that are ripe but still firm, so they keep their shape under the sponge. Preparation: 25 minutes. Cooking: 30-35 minutes. Resting: 15 minutes. Total time: 70-75 minutes. Serves: 12. Approximately 420 kcal and 7 g protein per serving.

Ingredients

For the plums

1 tablespoon butter
1 kg plums
3 tablespoons sugar
1 1/2 teaspoons cinnamon
4 tablespoons chopped almonds
1 packet (8 g) vanilla sugar

For the sponge

5 eggs
1/8 teaspoon salt
160 g sugar
200 ml milk
1 packet baking powder
200 ml oil
340 g flour

Preparation

1. Heat the oven to 170-175°C. Grease a pan about 35 × 25 cm with 1 tablespoon of butter, then sprinkle 3 tablespoons of sugar and 1 teaspoon of cinnamon over the bottom. 2. Wash and dry the plums, cut them in half and remove the stones. Arrange them in the pan cut side up. 3. Sprinkle 4 tablespoons of chopped almonds, 1 packet of vanilla sugar and 1/2 teaspoon of cinnamon over the plums. 4. Beat the egg whites with 1/8 teaspoon of salt. Gradually add 160 g of sugar and 200 ml of milk, mixing at high speed. 5. Mix the egg yolks with 1 packet of baking powder and 200 ml of oil, mixing after each addition. Fold the mixture into the egg whites. 6. Add 340 g of flour and gently stir with a spatula until no streaks of flour remain. 7. Pour the batter over the plums and bake for 30-35 minutes, until the sponge is golden and a toothpick comes out clean. 8. Turn the cake out onto a serving plate and leave it to cool for 15 minutes before slicing.

Notes

A slice goes well with black tea. The almonds can be replaced with the same amount of walnuts or hazelnuts; the cake contains gluten, eggs, dairy and nuts. Choose ripe but firm plums; very soft ones get crushed when sliced and leave the fruit layer wetter. The 35 × 25 cm pan keeps the sponge fairly thin; in a smaller pan, the middle may take longer to bake than the edges. Let it cool well for neater slices, since the warm sponge breaks easily under the knife. Keep it covered in the fridge and eat it within 3 days; take a slice out a little before serving.