Plum almond upside-down cake

This plum cake replaced classic birthday cake. And really surprised me! Its taste reminds me a gingerbread (although a slightly different flavour note: there is no cinnamon but a lot of nutmeg). It’s moist and keeps its freshness for 4 days.

On a top I bought delicious plums (probably from Argentina!) but plums from compote would be as well good!

Ingredients
plum sauce:
3 tbsp butter
½ cup dark sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
5 ripe, big plums
cake:
3 oz (80 g) butter
¼ cup + 2 tbsp dark sugar
1 teaspoon fresh ground ginger ( I used 2 teaspoons candid)
1 egg + 1 egg yolk (I used 2 eggs)
1/3 cup molasses
few drop vanilla and almond essences
1 ½ cups wheat flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
¾ cup buttermilk
handful almonds (in an original recipe almonds are mix with plums before baking, unfortunately I forgot about it. I made a syrup: made with 2 tbsp butter, 2 tbsp sugar and 1 tbsp water combine with ½ almonds, the remaining almonds I roasted and decorate the cake with both kinds)

Method
Heat up the sauce ingredients (not too long, sugar and butter shouldn’t caramelized), well combine. Spoon it into the cake pan (10 inch/24 cm), on top place the plums.
Sieve the dry ingredients (flour, baking powder, baking soda and spices). Beat butter with sugar (for about 5 min.) until fluffy. Add essences, molasses and ginger. Whisking add one egg at the times. Add ½ flour mixture, combine. Add the buttermilk and the rest of the flour mixture. Spoon the batter on the plum layer. Bake at 360 F/ 180 oC for about 55 min. Cool it down before taking out the cake pan from the oven. Serve upside-down with almonds on top.