Upside down plum and Brazilian nut cake

We're almost at the end of t plum  season  and incredible as it seems had not bought or done anything with this juicy fruit that I love, but never too late, is it not? I bought a quarter kilo, and  bake two tea cakes made just to get the urge to eat something  sweet and glossy .As I had a little  of  Brazilian nuts, (left over Christmas,) I decided to add  it to the recipe. And one more thing, I am now using half white sugar and half with brown sugar.  Hudge  difference.. is much more tasty and healthy I'm sure.

Ingredients ( For two tea cakes ,13 cm diameter ) 250 g  fresh plums cut into quarters and cored   50 g butter, room temperature   1 / 4 cup granulated sugar   1 / 4 cup brown sugar  1 large egg   25 g  Brazil nuts (was passed by the  food processor )  1 cup flour   1 pinch salt  1 teaspoon baking powder

Melt 2 Tbsp butter. Drizzle evenly over base of pan. Sprinkle with brown sugar. Place plums, skin side down, in pan to cover base. Arrange plum wedges in concentric circles on top of brown-sugar mixture, overlapping wedges slightly; set aside.  In a large bowl beat butter and  two sugar until pale and fluffy Add egg. beating just until blended. Reduce speed to low; add flour  alternately with processed Brazilian nuts. Beat just until mixed, occasionally scraping bowl.  Pour batter over plums in pan, carefully spreading with rubber spatula. Bake into pre heat oven (220°C) 30  to 40 minutes or until toothpick inserted in center comes out clean, covering pan loosely with foil after 50 minutes if top is browning too quickly.