Upside-down Black Doris Plum cakes

Choose plums that will fit snuggly into the muffin tins. Other stone fruit, such as apricots and small nectarines, are also delicious.

• ⅓ cup melted butter
• 12 teaspoons brown sugar
• 6 large Black Doris plums

Cakes

• 2 cups plain flour
• 1 tablespoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 eggs
• 175 grams brown sugar
• 1 cup plain yoghurt
• 125 grams butter, melted
• 1 teaspoon vanilla extract

To serve

• icing sugar
• finely chopped pistachios
• Grease a 12 hole ½ cup capacity non-stick muffin tin

Preheat the oven to 170˚C.

Place 1 teaspoon of melted butter in each tin then top with 1 teaspoon of brown sugar. Halve the plums through the stem end and remove the stone. Place cut side down over the sugar.

Sift all the dry ingredients together into a large bowl.

Whisk the remaining ingredients in a separate bowl and add to the dry ingredients. Using a large metal spoon, gently fold the two together, taking care to not over-mix or the cakes will be tough. The batter will be very thick.

Spoon the batter over the fruit, it will sink down over the fruit as it cooks and bake for 15 – 20 minutes until the cakes are well risen and the tops are golden.

Cool in the tins for 5 minutes then place a cooling rack over the top and invert the rack and muffin tin together. Dust with icing sugar and sprinkle with pistachios. Delicious served warm and best eaten on the day of making. Makes 12