Plum and almond upside-down cake

1.Preheat oven to moderate (180°C/160°C fan-forced). Grease a deep 19 cm square cake pan, line base and side (this is important to stop caramel mixture sticking to the side) with baking paper.

2.Combine butter and brown sugar in a small saucepan, stir over low heat until smooth; pour into base of cake pan. Place plums, cut side down, over caramel mixture.

3.Prepare cake as for vanilla butter cake. Stir in almond meal. Spread mixture into prepared pan.

4.Bake in a moderate oven for about 50 minutes or until cooked when tested. Stand the cake in the pan on a wire rack for 20 minutes before inverting into a serving plate or wire rack. Sprinkle with flaked almonds, if desired.