It’s a grey, gloomy sort of day here in Brisbane. It’s also the first day back of term two, and I’m all alone. ALONE!! I’ve made a cup of tea, and it seems like the perfect kind of day to write and ruminate, to actually think thoughts and not have them interrupted by a constant barrage of questions.
With a three-year-old, four-year-old and six-year-old in the house, life has never been noisier. They’re all in that stage of wanting to know everything about everything, which is wonderful and thought-provoking… until it’s not. It is completely exhausting. They talk over each other and fight over whose turn it is to speak. My six-year-old, in particular, wakes up in the morning with questions already formed in her mind and I don’t think she stops talking until she falls asleep at night (sorry teachers).
Unfortunately, it’s in the genes – I come from a long line of talkers. At family gatherings, the men in the family sit at one end of the table and laugh as the volume gets louder and louder, and we all become more and more animated. Everyone is interesting and opinionated, and I love it. In the holidays I hosted a morning tea for my mum, aunt and grandma and I delighted in the opportunity to discuss all the big issues. Parenting. Politics. Upside-down plum cakes.
I adore this cake with it’s moist texture and sweet, slightly tart fruit. Enjoy over tea and stimulating conversation!
- 125g, butter, softened, plus 1tbsp for cooking plums
- 4 large plums or 8 small plums, cut into wedges
- ¾ cup caster sugar
- 1 cup plain flour
- 1tsp baking powder
- ¼tsp baking soda
- ¼tsp salt
- 1 large egg
- ⅔ cup sour cream
- 1 tsp vanilla bean paste (I use Queen brand)
- Pre-heat oven to 170C. Grease a 20cm springform cake pan and line the base with baking paper.
- Melt 1 tbsp of butter in a large frying pan over medium-high heat. Add plums and ¼ cup of sugar and stir for 3-4 minutes, until sugar dissolves and juices from the plums become syrupy. Arrange the plums in the pan. Spoon any pan juices over the top.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using an electric mixer, beat the remaining butter and ½ cup of sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually fold in the flour mixture, mixing just until incorporated.
- Pour the batter over the plums and spread evenly. Bake for 50-55 minutes, until a skewer inserted comes out clean. Cool in the pan for 1 hour. Invert the cake onto a plate or stand to serve.