A simple and rustic plum upside down cake that’s perfect for that afternoon treat!
Recipe for Plum Upside Down Cake by Anisa Sabet for The Macadames.
Guys! This cake is legit one of the best things I’ve ever made. I didn’t come up with the recipe myself but I absolutely LOVED it so am sharing it here because if you follow my blog, you like cake too. What do you think of the photos? I was pretty proud of them when I did the shoot but of course I hate my work that’s over 2 weeks old so I am already thinking about ways to have improved it. A photographer’s work is never done!
The base is a beautiful and fluffy vanilla cake infused with cardamom and nutmeg, and the top is a sweet/tart sticky plum layer which is DIVINE. It’s perfect to make, pop in the fridge and sneak a slice all week! I served mine with a side of double cream but ice cream would also go well.
The first time I made the cake, I was so impatient to peel back the baking paper that I did it too early and the cake pretty much fell apart. So I highly suggest waiting till it’s cooled to take a peek.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
- 175g butter, at room temperature
- 1/2 cup brown sugar
- 800g blood plums, halved and de-stoned
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 3 eggs, at room temperature
- 1/2 cup almond meal
- 1 and 1/2 cups self raising flour, sifted
- To serve: icing sugar, double cream or ice cream
1. Preheat oven to 180°C. Grease a 22cm cake tin (not a opened bottomed one) and place a piece of baking paper on the bottom, greasing that with butter too. Sprinkle over the brown sugar and put your plums down cut side up. Set aside.
2. In a stand mixer, beat together the butter, caster sugar, vanilla and spices. Add the eggs one at a time, and beat well in between. Add the almond meal and flour and mix on a very low speed until just combined. Pour over the plums and pop into the oven to bake for 50 minutes or until a skewer comes out clean. Allow to cool before turning over onto a plate. Dust with icing sugar and serve with double cream or ice cream.
Storage: cake will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my new york baked cheesecake.
Or my rummy carrot cake.
Anisa – The Macadames. xx