Plum Upside Down Cake
Remember all those plums I had, some of which became plum and oat muffins? Well we carried on eating them and then cake beckoned again. The last four went into this upside down cake which makes a delicious dessert when it is hot, and a good slice of cake when it is cold the next day. If it makes it to the next day.
That was the same day that my friends brought round over 3 kg of plums from their plum tree to turn into jam. So many plums! I love the summer.
Plums fresh from the tree
These are all slightly different sizes and shapes, very different from the large, perfectly uniformly sized and shaped variety often found in supermarkets, and are absolutely delicious.
Recipe
1 tablespoon soft brown sugar
Fresh plums, stone removed and sliced
115g butter
115g soft brown sugar
2 eggs
100g ground almonds
85g SR flour
1 teaspoon baking powder
Method
Grease and line the base of an 8″ loose bottomed cake tin. Set the oven to 180ºC.
Sprinkle the base of the cake tin with the tablespoon of soft brown sugar and arrange the sliced plums to cover the bottom of the cake tin.
Arrange the plums on the base of the cake tin
Cream the butter and sugar until pale and creamy.
Add the eggs one at a time.
Mix together the ground almonds, flour and baking powder and fold into the egg mixture.
Spoon the cake mixture into the cake tin and level carefully, taking care not to pull up the plums.
Bake for around 35-40 minutes or until the cake is well risen and browned and firm to the touch.
If necessary cover with aluminium foil towards the end of baking so the cake does not start to burn.
Allow to cool in the tin for a little while before carefully removing the sides of the tin and turning out upside down.
Plenty more plums!
The difference in the colours of the plum cake whole and sliced is the difference between taking a photo at night with the flash and taking one in daylight. As the days get shorter we are going to have to start eating our meals only during daylight hours in order to get some decent pictures! Could be tricky…
Delicious as a slice of cake too
lovinghomemade 
Looks absolutely amazing! 😀
Thank you very much!
These look delicious! I am very envious – I have lots of redcurrants but not a single plum this year. 😦
Will you be making redcurrant jelly? I picked a few at the pick your own and put them in the freezer but still have some left over from last year! Hopefully you’ll get plums next year, my parents don’t have any either this year.
I have (you can see the results on my blog). I also made some redcurrant curd which was absolutely divine! Definitely worth making if you have some redcurrants – 100g will give you enough for a small jars worth. I’ve just finished making some rose petal jelly that tastes like Turkish delight!
Sorry, am going to have a good look at your blog! Redcurrant curd sounds amazing, what a great idea. I imagine the rose petal jelly is amazing too – rose is one of those things that I really want to like but just can’t
That looks really great! I’ve been eating lots of plums lately! Yum!
What a gorgeous cake! I love upside down cakes… it’s like you get this gorgeous ‘surprise’ (ok, you know it’s there but it’s hidden when baking!) of caramelised, ripe and fragrant fruit when you turn the cake out. You’ve done amazingly well with your glut of fruit. Can’t wait to see what else you make! xx
Plenty more fruit where that came from!
Yum. might try with mango 🙂
Sounds like a great idea!
love a good upside down cake, this one looks delicious!
Thank you!
This looks beautiful and delicious!
Thank you, and for your other comments!