Upside-down plum cake
8
servings20
minutes40
minutesEnjoy them now, from late summer to early autumn, as plums are in full swing on the back of a great season for peaches and nectarines. Check the excellent varieties available to you, as there are many of them. It comes down to personal choice to choose what delights your palate most. Plums charm us with their sweet and slightly tart bite, and deep red, purple or yellow skin. They’ve become a staple in Australian fruit bowls and culinary traditions, tantalising us as we eat them fresh or in cooking thanks to their juicy texture and bold flavour.
Cultivated in China over 2000 years ago, they were considered a symbol of longevity and good health, then spread to Europe through the Silk Road, making their way to the Mediterranean before they came here with early European settlers. Rich in vitamins C and K, fibre, antioxidants and anthocyanins, plums reduce inflammation and support heart health. So add them to your health menu.
Ingredients
- FOR THE TOPPING
100 g 100 granulated sugar
2 Tbsp 2 unsalted butter
4-5 4-5 ripe plums, halved and pitted
1/2 tsp 1/2 cinnamon
- FOR THE CAKE
1 1/2 cup 1 1/2 plain sugar
1 1/2 tsp 1 1/2 baking powder
1/2 tsp 1/2 baking soda
1/2 tsp 1/2 cinnamon
1/4 tsp 1/4 salt
1/2 cup 1/2 unsalted butter, softened
3/4 cup 3/4 sugar
2 2 eggs
1 tsp 1 vanilla extract
1/2 cup 1/2 buttermilk
icing sugar to dust
Method
- Preheat oven to 180°C. Grease a 23cm cake pan.
- Melt 1/2 cup sugar in heavy-based pan over medium heat. Let dissolve without stirring, swirl pan if needed.
- Once sugar turns a deep amber, add butter and stir in until smooth.
- Immediately pour this caramel into cake pan, then arrange plums cut side down. Sprinkle with cinnamon.
- In bowl, whisk flour, baking powder, baking soda, cinnamon and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternately add flour mixture and buttermilk, mixing until just combined.
- Pour batter over plums and smooth top. Bake for 35-40 minutes or until skewer comes out clean.
- Let cake cool for 10 minutes before inverting onto plate.
- Dust with icing sugar, top with flowers and serve warm.
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