Here in Denmark in West Australia you really get to experience autumn whilst in Perth its always warm and sometimes more humid this time of year.
Italians are not big sweet eaters although they makes cakes and sweets for special occasions and feast days.
Growing up here in Australia I learnt the differences between my Italian culture and my new inherited English culture.....I had to amalgamate these cultures and "fit in". It was not fashionable to be Italian in the fifties and sixties.
That was easy for me fitting into the sweet department as I loved the sweets as much as the savoury foods.
How wonderful to see how that has all changed......everything Italian is now valued and imitated.
With Plum Upside-Down Cake you can choose the spices you love, you can use sour cream instead of yoghurt, you can use spelt flour and you can choose a lighter sugar. Life is all about choices and working with your passions.
125 grams of butter at room temperature
1 cup of firmly packed brown sugar.....I never firm pack as Italians don't like too sweet. You choose.
1/3 cup of yoghurt you can use sour cream
1 cup of plain flour....
1/4 cup of self- raising flour
2 teaspoons ground ginger
1/4 teaspoon ground clove
1 teaspoon ground allspice
Zest of a lemon...... Your choice.
Plums depends on size as how many you want to spread around your cake mixture.
4 medium size cut in half and stone removed.
You have all your ingredients ready and prepare your tin. Preheat your oven to 170 degrees celsius. I used a rectangle brownie tin. You choose what shape you want that's the beauty of creating and working with what you have, it becomes your signature.
Beat soften butter and brown sugar until light and fluffy.
Then beat in eggs one at the time until all blended in.
stir in yoghurt, spices, lemon zest and flours.
Arrange your fruit at the bottom of the greased pan, (I always use baking paper) plums upside down.
Then pour your cake mixture into greased tin.
Depending on your cake tin, cooking time is around 40 - 50 minutes.
With my brownie tin its 40 minutes.
Cook on wire rack.
Serve warm with yoghurt or cream.