Upside-down plum cake: A summer delight for any occasion

Small fruits are ideal for the recipe, so I usually choose Hungarian plums, but the cake will be just as delicious with mirabelles. They can also be cheaper. You can easily collect mirabelles "wild" from various groves. However, remember to collect them far from pollution or roads. Wash the plums thoroughly in a mixture of water and baking soda. Then, just prepare the ingredients at room temperature and start the recipe. I haven't found a simpler one, and it always works for me.

Caramelized, well-baked plums are what distinguish this upside-down cake. In the fall season, I also add cinnamon. The whole thing turns out very aromatic, sweet, and simply perfect. This preparation step can be skipped, but the additional five minutes greatly difference the taste.

Ingredients:

• 300 grams Hungarian plums,
• 3 tablespoons butter,
• ½ cup brown sugar,
• 1 tablespoon milk,
• ½ cup plain yogurt,
• 1 cup fine sugar,
• 3 large eggs,
• 2 teaspoons baking powder,
• Pinch of salt,
• 1½ cups all-purpose flour,
• ½ cup vegetable oil.

Preparation:

1. Wash, dry, and pit the plums, cutting them into halves.
2. Melt the butter in a pan, add the brown sugar, pour the milk, and place the plums, then caramelize them for 4-5 minutes over medium heat. You can skip this step by sprinkling the bottom of a springform pan (23 centimetres in diameter) with sugar and placing the plum halves on it.
3. Arrange the caramelized plums in a baking pan lined with parchment paper.
4. Sift the flour with the baking powder into a large bowl. Add salt.
5. In a separate bowl, beat the eggs with the fine sugar, then gradually add the oil.
6. While still mixing, add the yogurt.
7. Gradually mix the flour with the baking powder, mixing at low speed until combined.
8. Pour the batter over the prepared plums and bake in an oven preheated to 175°C for about 55 minutes until a toothpick comes out clean.

Upside-down plum cake usually disappears quickly, down to the last crumb, but sometimes you must store the excess properly. If it is to be eaten within 1-2 days, just place it in an airtight container. It can then stay at room temperature. For 4-5 days, it can be stored in the refrigerator, wrapped in cling film, or packed in a container. Plum cake can also be frozen. It is best to label the freezing date on the package. Note that cold and frost affect the consistency of the cake. It becomes denser and may not be to everyone's taste.