Kate’s Healthy Spiced Plum Upside Down Cake With Vanilla Custard

Preheat the oven to 180°C (350°F). Grease a round cake pan.

Slice the plums and remove the pits.

In a bowl, whisk together the flour, ground almonds, baking powder, ground cinnamon, ground ginger, and salt.

In a separate bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Arrange the sliced plums in the greased cake pan in a single layer. Sprinkle with sugar.

Pour the cake batter over the plums and smooth the top.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

To make the vanilla custard, combine the cornstarch and sugar in a saucepan. Split the vanilla bean and scrape out the seeds. Add the seeds and the vanilla bean to the saucepan along with the milk. Cook over medium heat, stirring constantly, until the custard thickens.

Remove the vanilla bean and let the custard cool.

Serve the spiced plum upside down cake with a dollop of vanilla custard on top.