UPSIDE-DOWN PLUM CAKE

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Upside-Down Plum Cake image

I used fresh ripe plums for this recipe, during plum season. The cake is a very soft sponge cake once taken out of the oven, and (in my opinion) It tastes eveb better the following day, especially if cold/refridgerated. It's important to let it rest in the tin for the allocated time (last two steps) - otherwise the cake may collapse.

Provided by tinaki99

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

185 g unsalted butter
2 cups caster sugar
1 tablespoon honey
300 g plums, stoned and halved (or whole tinned plums)
2 large eggs
1 teaspoon vanilla sugar or 1 teaspoon vanilla powder
185 g self-raising flour
1/2 cup milk

Steps:

  • Preheat oven to 180oC.
  • Put half of the butter, half of the caster sugar and 1 tablespoon of honey in a heavy-based saucepan over low heat and stir until it makes a smooth sauce.
  • Pour mixture into a (23 round) cake tin.
  • Arrange plum halves (cut side down) closely fitting in the sauce mixture.
  • Beat the remaining butter with the remaining caster sugar until pale and creamy in consistency.
  • Add eggs one at a time and whisk in the vanilla sugar/powder.
  • Add flour and milk alternatively to mixture.
  • Spoon over plum halves.
  • Bake for 1 hour or until cake mixture is cooked through (test with a skewer).
  • Rest on a rack and let cool in tin for 30 minute.
  • Place serving plate on top of tin and invert cake. Leave for 5 min and slowly remove tin.

Nutrition Facts : Calories 494.5, Fat 20.9, SaturatedFat 12.7, Cholesterol 104.7, Sodium 321.3, Carbohydrate 74.4, Fiber 1.1, Sugar 56, Protein 4.8

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