Upside down Plum and Chocolate Cake

I think you can try it with any fruits: peaches, apricots, pears or apples...

180g butter, 50g brown sugar, 10 plums, halved and stoned, 275g cups sugar, 2 teaspoons vanilla extract, 4 eggs, 225g plain flour, 50g cocoa, 100g almond meal, 1 1/2 teaspoon baking powder
Preheat your oven to 180 degrees Celsius and spray a 22cm springform pan with spray oil and line it (base and sides) with baking paper. Melt 20g of the butter, and paint it onto the base of the lined pan with a pastry brush. Scatter the brown sugar evenly over the base of the pan, and place the plum halves, cut side down, on top of the sugar, leaving a 1cm border from the sides of the pan (to avoid sticking).

In a stand mixer, beat together the sugar, vanilla and 160g butter until light in colour and fluffy.  Add the eggs, one at a time, beating well between each one. Combine the dry ingredients together in a bowl.  Beat into the cake batter in two batches until just combined.  Spoon the cake batter evenly over the plums in the pan, and smooth out the surface with a metal spatula.  Tap the pan on the bench to remove any air pockets. Place the springform pan on a cookie tray, then bake the cake on the tray in the oven for 65 minutes or until cooked through.  Remove the  cake form the oven and allow it to cool in the oven for 15 minutes before inverting it onto a serving plate