I remember making this upside down cake 20 years ago and lost the original recipe. It took a couple of attempts to recreate the recipe and I eventually got there with it's sticky top and an almond sponge. Best served warm with lashings of cream or custard.Ideally it's easiest made in a 20cm cake pan, however if you don't have one, Line a spring form tin with foil then lightly grease and add the greaseproof paper over the foil.
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Ingredients
- 60 g butter
- 60 g soft brown sugar
- 400 g plums halved and stone removed
- 100 g butter softened
- 100 g caster sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 70 g ground almonds
- 50 gg self raising flour
Instructions
- Preheat the oven to 180C fan.
- Melt the unsalted butter in a small pan along with the soft brown sugar. stir continuously to combine until the sugar has melted. Remove from the heat and immediately pour over the greaseproof paper, spreading with the back of a spoon or spatula if necessary. Arrange the plums skin side down until the entire base is covered.
- Add the butter, sugar and vanilla to the bowl of a stand mixer with the beater attachment. Beat for 4-5 minutes until light and creamy. Add the eggs one at a time ensuring each is combined before adding the next. Using a large serving spoon, fold in the ground almonds and flour until fully combined. Spoon the mixture over the plums and bake for 40 minutes or until a skewer comes out clean.
- Leave to sit in the cake tin for 15 minutes before turning out onto a serving dish.
Nutrition
Calories: 268kcalCarbohydrates: 44gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 57mgSodium: 52mgPotassium: 183mgFiber: 2gSugar: 35gVitamin A: 353IUVitamin C: 6mgCalcium: 77mgIron: 1mg
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