I love this time of year.
I'm the person who happily packs away her summer clothes and awaits eagerly each morning to see if it is cold enough yet for boots and a scarf.
Each new leaf that turns colour, each degree cooler and each minute earlier that it gets darker in the evening has me cheering with glee.
Foodie magazines that are chock full of winter warmers, comforting cakes and hearty homebakes are devoured.
Hours are spent in the kitchen, making the most of the Autumnal seasonal bounty and taking the phrase slow cooking to the extreme.
(I don't even mind seeing Christmas puddings, crackers and cards on the supermarket shelves a whole three months early.)
Even Nigel Slater agrees it is the best time of year. (Well, I'm not sure about the Christmas part, but certainly the food bit).
And this bake, adapted from a Peaches and Cream Upside down Cake by last year's winner of The Great British Bake Off, Edd Kimber fits the Autumnal theme perfectly.
Plum Upside down Cake
210g plain flour
2 tsps baking powder
pinch of salt
200g caster sugar
zest of 1 orange
2 large eggs, lightly beaten
1 tsp vanilla extract
120ml soured cream
For the topping
35g light brown sugar
5 plums, stoned and cut into small segments
1. Preheat the oven to 180C/160C fan/Gas Mark 4. Lightly grease and line a 20cm diameter rounnd cake tin. Sift the flour, baking powder and salt into a bowl and set aside
2. Beat the butter, sugar and orange zest together until light and fluffy. Beat in the eggs and vanilla until fully combined
3. Add half of the flour mixture followed by half the sour cream and beat until just combined. Repeat, until the all the flour and cream is added.
4. To make the topping: melt the butter and brown sugar together in a small pan and pour evenly over the prepared tin. Spread the plum segments across the tin and top with the cake batter, smoothing over evenly with the back of a metal spoon or a spatula
5. Bake in the preheated oven for 50-55 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for five minutes before turning out onto a wire rack
- Pretty much any fruit can be used in this recipe, for example apples, pears, pineapple, peaches and apricots.
- Store in an airtight container for up to three days, although it is very delicious warm from the oven with a dollop of creme fraiche
- Edd's book, The Boy Who Bakes, is a great, great read. Full of inspiring recipes that I know I'll be making time and time again. The three recipes I've made so far (this one, orange and passionfruit cake and gingerbread) have been brilliant successes. Next step? To try Edd's famous macarons (which won Edd last year's coveted crown). As you may know, I have a very high failure rate in this department so I need all the bloomin' help I can get
- And yep, I appreciate the irony- I'm extolling the virtues of Autumn during a mini-heatwave and Indian Summer here in the UK...
- I've entered this in Ren Behan's Fabulicious Food Simple and In Season blogging event