Plum Cake (Upside Down Plum Cake)
User Reviews
5
Plum Cake (Upside Down Plum Cake)
Description
Plum Cake (Upside Down Plum Cake) combines soft but ripe plums with a spiced, almond-enriched batter to yield a tender and moist cake. The plums are halved, sliced into segments, and tossed with light brown sugar before forming the base of the cake, which is baked in a greased springform tin lined with parchment. Once baked for about an hour until golden and risen, the cake is inverted so the caramelized plums become the top, giving a visually appealing presentation and a natural fruity glaze.
The cake batter includes ingredients like softened unsalted butter, sugar, flour, ground almonds, soured cream, eggs, baking powder, salt, and aromatic spices such as ground cardamom and cloves, along with fresh orange zest. These provide both texture and flavor depth, mixing to a thick, smooth consistency before spreading over the plums. Brushing the finished cake with warmed fruit jam adds shine and enhances the fruitiness.
This cake can be served as a dessert or afternoon treat, offering a balance of moist crumb and sweet-tart plums. Its spiced notes come through subtly, making it suited for autumn or winter occasions.
Make sure to loosen the cake edges carefully before inverting to preserve the plum arrangement. The use of a springform pan and lining the base with parchment helps with removal. The recipe notes do not specify storage, but such cakes typically keep well for a couple of days covered at room temperature.
Ingredients
- 8-10 plum ripe but firm
- 4 tbsp light brown sugar for the tin, soft
- 230 g unsalted butter softened, 2 sticks
- 250 g light brown sugar soft; 1 ¼ cups
- 140 g flour 1 cup + 1 tbsp
- 100 g ground almonds 1 cup
- 125 g soured cream ½ cup
- 4 egg room temperature
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp ground cardamom
- pinch cloves ground
- orange zest of 1
To brush on cake
- 4 tbsp jam (any seedless berry or apricot jam)
Instructions
- Preheat the oven to 180C (350F). Grease a round springform (23cm/9in) cake tin and line the base with baking paper.
- Halve the plums, remove the stone and slice each half into 3 segments. Toss them with the four tablespoons of sugar.
- Arrange the plums on the bottom of the prepared cake tin in a single layer.
- Put the softened butter, sugar, flour, ground almonds, soured cream, eggs, baking powder, salt, spices and zest in the bowl of your stand mixer and beat together until you have a smooth, quite thick batter.
- Carefully spread the batter over the fruit and tap the cake tin against the counter.
- Bake for about an hour or until the cake is risen, golden and a skewer inserted in the centre comes out clean. Leave the cake to cool in the tin.
- Run a knife around the edge of the tin to loosen the cake and release the springform sides. Very carefully invert the cake onto a platter or cake stand.
- Warm the jam in a saucepan or the microwave until it is runny. Brush the jam over the top of the cake.
- Serve slightly warm with some cream or ice cream. Cake keeps well for 2-3 days.
User Reviews
Overall Rating
5
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