UPSIDE DOWN PLUM CAKE

RECIPE -

UPSIDE DOWN PLUM CAKE

We had some extra Rayner's Golden Plums, and when there is an abundance we can spare some of this goodness for cooking

Here is a recipe I follow year in and year out for a family fav

Upside Down Plum Cake


INGREDIENTS

  • 175g butter, at room temperature

  • 1/3 cup brown sugar

  • 800g firm blood plums, halved, stones removed

  • 1 cup caster sugar

  • 1 tsp vanilla essence

  • 3 eggs, at room temperature

  • 1/2 cup almond meal (ground almonds)

  • 1 1/2 cups self-raising flour, sifted

  • Vanilla ice-cream or whipped cream, to serve

INSTRUCTIONS

  • Step 1
    Preheat oven to 180C. Grease a 6cm-deep, 22cm (base) round cake pan. Line base with baking paper.
  • Step 2
    Melt 50g butter. Drizzle evenly over base of pan. Sprinkle with brown sugar. Place plums, skin side down, in pan to cover base.
  • Step 3
    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.
  • Step 4
    Using a large metal spoon, gently fold in almond meal and flour. Spoon mixture over plums. Smooth surface.
  • Step 5
    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.
recipe from Taste
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