Plum upside down cake

Plum upside down cake

By
From
Spring
Serves
6-8
Photographer
Andy Sewell

This is a lovely pudding to make from midsummer through to the end of autumn. It looks and smells so inviting as you turn it out, with the glistening, sweet, juicy fruit nestling in the vanilla-scented sponge. Use whichever plums are particularly flavourful, or a mixture if you are spoilt for choice; I find Victorias tends to be consistently good. The cake is best eaten still just slightly warm from the oven, with a scoop of vanilla ice cream.

Ingredients

Quantity Ingredient

For the topping

Quantity Ingredient
50g unsalted butter
80g soft brown sugar
6 firm ripe plums

For the cake

Quantity Ingredient
120g unsalted butter, softened
220g caster sugar
1 teaspoon vanilla extract
2 organic free-range medium eggs, separated
200g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
300ml whole milk

Method

  1. Preheat the oven to 180°C. For the topping, put the butter in a 23cm cake tin (not a loose-bottomed one) and melt over a low heat.
  2. Add the brown sugar and stir until fully dissolved, then swirl to thoroughly coat the base of the tin. Remove from the heat and set aside to cool. Halve the plums, remove the stones and then cut into quarters. Arrange neatly over the base of the tin.
  3. For the cake mixture, using an electric mixer, beat the butter and sugar together until pale and light. Add the vanilla extract, then beat in the egg yolks, one at a time. Sift the flour, baking powder and salt together and fold into the mixture, a third at a time, alternately with the milk (as a rule of thumb always begin and end with the dry ingredients).
  4. Whisk the egg whites in a separate, clean bowl to stiff peaks, then gently fold into the mixture, a third at a time.
  5. Pour the mixture into the prepared tin and spread it gently and evenly over the plums. Bake in the oven for 30 minutes or until the top is golden and the cake is coming away slightly from the edge of the tin. Remove from the oven and let stand for Ž minutes before turning out onto a plate to serve.
Tags:
Skye Gyngell
seasonal
Spring
London
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