Upsidedown plum cake
Get your baking apron on and whip up this delicious delight for the weekend. Very easy for the non-bakers and guaranteed to impress. The plums give a gorgeous colour and slightly tart taste, serve warm with double cream or vanilla ice-cream, you cannot go wrong.
I made this whilst in Australia in January and plums were in abundance. These little beauties were courtesy of my cousin Caroline’s tree and were deliciously sweet. Plums are available in supermarkets almost all year round or you can wait until they are in season and scoop them up from your local farmers market.
175g butter, at room temperature
1/3 cup brown sugar
800g firm plums, halved, stones removed
1 cup caster sugar
1 teaspoon vanilla essence
3 eggs, at room temperature
1/2 cup almond meal
1 1/2 cups self-raising flour, sifted
vanilla ice-cream or double cream, to serve
Preheat oven to 180°C. Grease a 6cm-deep, 22cm round cake pan. Line base with baking paper.
Melt 50g butter. Drizzle evenly over base of pan. Sprinkle with brown sugar. Place plums, skin side down, in pan to cover base.
Using electric beaters, beat remaining 125g butter, caster sugar and vanilla on high speed for 4 to 5 minutes or until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Using a large spoon, gently fold in almond meal and flour. Spoon mixture over plums. Smooth surface.
Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean.
Stand cake in pan for 10 minutes. Turn out onto a serving plate. Serve with ice-cream.
Nom nom nom