This plum upside-down cake is just crying out to be put to the test. It’s everything you could want in a dessert; fruity, comforting and incredibly moreish.
When dinner guests come knocking, spoil them with this indulgent plum upside-down cake. It’s easy to make and more than a little pleasing to the eye.
You’ll be tempted to skip the main course and go straight to dessert. We wouldn’t blame you in the least. When we made it, it vanished before we could return for seconds!
- 175g butter, at room temperature
- ⅓ cup brown sugar
- 800g firm blood plums, halved, stones removed
- 1 cup caster sugar
- 1 tsp vanilla essence
- 3 eggs, at room temperature
- ½ cup almond meal (ground almonds)
- 1 ½ cups self-raising flour, sifted
- Vanilla ice-cream or whipped cream, to serve
- Preheat oven to 180C. Grease a 20cm round cake pan or oven safe saucepan and line the base with baking paper.
- Melt 50g of the butter and drizzle evenly over the base of the pan. Sprinkle with brown sugar then place plums (skin side down) in the pan so they cover the base.
- Using an electric hand mixer, beat the remaining 125g butter, caster sugar and vanilla on high speed for about 4 to 5 mins or until pale and creamy. Beat in the eggs one at a time.
- Using a large metal spoon, gently fold in almond meal and flour then spoon the mixture over the plums.
- Smooth the surface then bake for 50 mins or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the pan for 10 mins before turning it out onto a serving plate.
Optional: We created a reduced plum and sugar sauce by adding some leftover fruit and sugar to a saucepan and reducing it to a sauce consistency. No need to measure, you can make it as sweet or as tart as you like.
HINT: Tastes great served warm with vanilla ice cream. You can also substitute the plums for nectarines or peaches.
Browse more of our featured cake recipes: