Red wine and plum upside-down cake

Celebration time - Part 7.

Ingredients (serves 8):
50g unsalted butter
50g dark brown sugar
5 tbsp red wine
6 ripe plums, halved and stoned
225g unsalted butter, at room temperature
4 large eggs
215g sugar
175g self-raising flour
2 tsp baking powder
50g walnuts, coarsely ground
50g almonds, chopped
Vanilla or maple walnut ice cream, to serve

Method:
1. Pre-heat oven to 180 deg C. In a small saucepan, melt the butter, brown sugar and red wine, then stir. When the mixture bubbles, remove from the heat and pour into a 20cm non-stick cake tin.
2. Arrange the plums in the cake tin with their skins facing down.
3. In a food processor, blitz the butter, eggs, sugar, flour and baking powder till smooth, then fold in the walnuts and almonds.
4. Pour the cake batter over the plums and bake for about 50 minutes, or until a skewer comes out clean. The top of the cake should be golden brown.
5. Let the cake cool in the tin for 10 minutes. Run a knife around the sides and turn it upside down onto a plate. Slice and serve with ice cream.

Tips:
If you are not using a food processor, cream the butter and sugar till pale, then add the eggs and beat well before folding in the flour and baking powder.

Recipe source: Simply Her magazine (Dec 2008)