For some people the end of the summer is marked with prepping the kids for a return to school, brand new squeaky, shiny shoes and the latest Disney lunch boxes in tow. For others, it's Saturday evenings on the sofa with Strictly and X-Factor as the nights draw in. And for me, it's delving into the deepest recesses of our cupboards for darker sugars and warming spices, ingredients that herald a return to Autumnal baking. The dregs of the summer fruits, the tart raspberries and tasteless strawberries, are finally put aside in favour of juicy plums, ripe blackberries, dusty blue sloes and crunchy British apples. Recipes for summery, frozen puds discarded for the next ten months as taste buds turn to wholesome, comforting cakes and bakes.
Such as this one. An Autumnal, sticky gingery cake studded with golden plums.
Sticky Plum and Ginger Upside Down Cake
For the plums:
butter, for greasing
2 tbsp light brown sugar
For the cake:
175g dark muscovado sugar
70g golden syrup
2 large eggs, beaten
300g self-raising flour
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp mixed spice
Two balls of stem ginger, drained and finely chopped
1. Grease and line a 25cm round cake tin with parchment paper. Butter the paper and sprinkle with the light brown sugar. Halve the plums, removing the stone and place in the bottom of the tin, cut sides down
2. To make the cake: melt together the butter, sugar, syrup and treacle over a gentle heat, stirring until smooth. Cool for ten minutes then add in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, folding the mixture until smooth. Stir in the chopped stem ginger
3. Pour the batter over the plums and bake for 45-55 minutes until firm to touch
4. Cool in the tin for ten minutes before inverting onto a wire rack to cool completely.
- I've adapted this from a BBC Good Food recipe. I used a round tin, added treacle for a dense, sticky sponge and upped the ginger with the addition of the stem balls.
- I appreciate that Sticky Plum and Ginger does found like something you're more likely to find on a Chinese take away menu than a baking blog (!)
- What are your favourite Autumnal bakes?