This is similar to my Pineapple Upside Cake but I tweeked it a bit. Love the mix of  greengage plumsand gooseberry in this. Try and find red gooseberries for fab contrast.. The mix of 2 fruits creates a nice balance between tart and sweet.

Preheat oven to 175C


125g unsalted butter

240g dark brown sugar


375g Self raising Flour

1.5 tsp Baking Powder

1/2 tsp Salt

125g Unsalted butter (softened)

140 g caster sugar

100g dark brown sugar

2 eggs

1 tsp Vanilla bean paste

175 ml Milk

5-6 greengage plums – destined and quartered

Good couple handfuls or so of gooseberries (cleaned and little stalks removed)

Line a 9″ spring form pan with parchment paper or aluminium foil. This is to stop and of the sauce leaking out! It will make a sticky mess otherwise!

  1. In pan gently melt butter & sugar for sauce. Once sugar dissolved pour into lined spring form pan.
  2. Arrange plums and gooseberries in the sauce. try to get them as close together as you can. Make a nice patten.
  3. In large bowl or mixer. Cream together sugar and butter. Add in eggs one at a time. Add vanilla and baking powder.
  4. Sift dry ingredients into another bowl. Add this to butter mix alternating with milk. Try and keep the mixture nice and light. i tend to do 2 parts flour then 1 part milk.
  5. Once sponge mix is ready, carefully spread over the fruit. Pop in the oven for 40-45 min. The cake is ready when there is a light spring back on the centre. Or you can test with a toothpick to see if comes out clean.
  6. Allow to cool 5 min before inverting onto serving dish and carefully opening spring form. Gently peel away paper.
  7. Serve warm with double cream or scoop of vanilla ice cream.