It’s just one of those days where I cannot keep my mind on one thing. I have so many things I want to accomplish but all I want to do is to go for a long walk and bask in the winter sun.

I don’t know if this restlessness is coming from the big changes happening in my life or just the pure excitement of the weekend..I can never tell! I’m in a really good place in my life right now, and that’s saying a lot as I am very much a glass-half-empty kinda girl. It’s embarrassing how often I have to remind myself, just as embarrassing I suppose of having Instagram remind me! You know that quote that’s always circulating…”remember when you wished for what you have now”…it’s so simple, played out even but speaks volumes each and every time I see it. No idea who said it, probably biblical?

Maybe it’s hard for us to boast about our happiness because there’s just SO MUCH ugliness around too. It’s in our nature to complain, it’s in our nature to want more, but I’m trying to curb that and live in the now. Living in New York City surely doesn’t help, but in this space I feel confident, content and complete.

Anyway,I’ve been playing with the idea of an upside down cake but I didn’t know what fruit to use, I hate cooked pineapples (the upside down fruit of choice), stone fruits hold their shape best when cooked so plums it was! They were also on sale and smelled magnificent at my grocery store.

The soft cake and the sweet and tart plums go so well adorned with cinnamon and nutmeg, the spices are just so emblematic to winter. I know you guys would love this recipe!

5 medium plums, divided

2 1/2 cups of flour

1 1/2 sticks of butter, divided (and a little extra for greasing the pan)

2 eggs

1 cup of milk

1/2 tablespoon of vanilla extract

1 cup of brown sugar

1 1/4 tsp of baking powder

1/2 tablespoon of cinnamon

1/4 teaspoon of nutmeg

 

Preheat oven at 350 degrees.

Generously grease a 9 inch cake tin on the sides, don’t worry about the bottom.

In a small saucepan on medium low heat, add half stick of butter cut into cubes, melt gently stirring until butter starts to brown. Set aside.

Combine sugar and one stick of butter in mixer and cream together. Add vanilla, and eggs, one egg at a time. Scrape down sides between the addition of eggs. Add milk, mix well.

In a separate bowl, add flour, cinnamon, nutmeg and baking powder lightly mix.

Slowly add the dry ingredients until batter is just combined.

Cut two plums in neat half inch pieces enough to make two rings in cake pan, if you need to use one more from the batch of 5, that’s fine. The rest of the plums will be cut into quarter sized cubes, don’t worry, they don’t have to be neat. Put the cubed plums in a bowl and sprinkle some flour until they are lightly coated. Add the flour coated plums into the batter and fold 3-5 times.

Line the plums in a pattern of your choice, I did mine in two rings. Pour cooled brown butter over the plums and cake batter on top of it all!

Bake for about 25-30 minutes or until an inserted tooth-pic comes out clean. Let cool for 10-20 minutes then flip cake on a wire rack and let cool completely.  Dust with some icing sugar and top with fresh whipped cream… enjoy x