220 g butter, plus extra for greasing
⅓ cup brown sugar
800 g plums, halved, stones removed
½ cup caster sugar
2 tsp vanilla extract
1½ cups self-raising flour
½ cup plain flour
300 ml sour cream
- Preheat oven to 180°C. Grease the base and side of a 22cm round cake tin with melted butter and line with baking paper. Put 40g of the extra butter in a small saucepan over a medium heat until it melts. Pour melted butter over base of prepared tin, spreading evenly. Sprinkle sugar over butter. Arrange plum, cut-side down, over base of tin.
- Put remaining butter, caster sugar and vanilla extract in a small bowl and beat, using an electric hand mixer, until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flours over butter mixture and stir until combined. Add sour cream and stir until combined. Spoon batter over plum in tin and, using a spoon, gently spread evenly. Bake for 50 minutes or until cake is cooked through when tested in centre with a skewer. Stand for 10 minutes before inverting onto a serving plate. Allow to cool slightly. Serve.