It is not advisable to use a springform or loose-bottomed cake tin for upside down cakes as they can be prone to leaking.
To freeze, wrap the cake up tightly in tin foil and place in the freezer. When ready to eat, allow about 8 hours to defrost to room temperature.
This cake was so awesome. When we made one, it literally knocked my grandmother out with its intense flavor and velvety cakeness. They say grandma will pull through... Enjoy at your own risk. - 08 Sep 2014
Easy to make great results. I reduced the sugar in the cake by 10g and the topping by 10g. - 02 Apr 2017
Very easy, and a great use for the plums just ripening now. - 25 Aug 2016