Plum Upside Down Cake
A buttery, nutty cake topped with caramelised plums.
Equipment
- 1 8 inch round cake tin
- 1 Large mixing bowl
- 1 Electric Whisk or stand mixer with beater attachment
- 1 Sharp Knife
Ingredients
- 300 grams sliced plum
- 50 grams butter
- 60 grams demerara sugar
- 160 grams butter
- 160 grams sugar
- 75 grams ground almond
- 3 whole eggs
- 100 grams plain flour
- 5 grams baking powder
- 25 grams milk
Instructions
- Preheat your oven to 170°c(340°f) and grease and line a 20cm (8inch) round cake tin with parchment.
- In a small bowl, mix together the first lot of butter with the demerara sugar with a spoon until smooth. Spread this over the base of your cake tin.
- Place the sliced plums on top and fan out, starting from the outside.
- In a large mixing bowl, beat together the second butter and sugar until light and creamy.
- Add in ground almonds and mix until combined.
- Add in the eggs one at a time and beat well after each addition.
- Sift in the flour and baking powder and mix again until no lumps remain.
- Mix in the milk and pour the batter over the plums.
- Bake for 35-45 minutes or until a skewer inserted comes out clean.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.