Monday, February 3

Upside Down Plum Cake

I could make multiple innuendoes right now.
(All involving some juicy, ripe little plums.)
But instead, I'm going to be rather mature and not giggle at them, their juiciness, nor their squidginess.

...I'm resisting hard.



Back at home in the countryside, we have a rather magnificent plum tree.
Every year it yields a ridiculous amount of fruit, (except on the lower branches which our dogs nibbles off...) and we are left with bags and bags of produce to use up.

Understandably, throughout the years I've had the task of coming up with as many plum uses as possible.
Out of all of my possible concoctions, one stands out.
This is my favourite by a mile.


People are usually quite worried about upside down cakes, the idea of flipping a sponge is never an attractive one and to a amateur baker, it can seem rather daunting.
But it really needn't be. Honestly, stick to the basics and you can easily impress with this delicious bake.

I served this up in my student house today; its taken me a few attempts to fine tune it to my liking, but the votes today were unanimously high and the whole cake was gone within the hour.
I'm taking that as a serious success!
This sweet, soft sponge topped with sugary plums is unbeatable warm and smothered in ice cream.
Quite frankly, it is a light, moreish dream on a plate.


To make your own upside down plum cake, you will need:

- About 8-9 ripe but firm plums, halved, pitted and quartered.
- 220g light brown sugar
- 5 tbsp unsalted butter

- 170g self raising flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 185g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 160ml milk
(If you fancy it, ice cream to serve)


Preheat your oven to 190C/170 fan.


Slice up your plums into quarters and place in concentric circles in your tin.



In a large saucepan, melt the tablespoons of butter on a low heat until completely molten before tipping in the sugar.
Stir with a wooden spoon until the sugar has dissolved and then leave for around four minutes for it to bubble away.


Tip the browned sugar all over the plums, spreading a little if you can, and allow to cool slightly whilst you make the sponge.



In a large mixing bowl, beat the butter and sugar on a medium speed until light and fluffy.
Add the eggs one at a time, beating well and scraping down the sides in between.
Next add the vanilla extract and gently stir in.

Sift the flour and baking powder together in a bowl and tip half into the batter, combining well on a slow speed.


Before adding the second half of the flour, add in the milk, once again combining well in between.


If the batter is looking a little thin, just add a touch more flour to re-thicken.


Dollop the batter over the plums and spread until completely covered and smooth.


Slide into the oven for 35-40 minutes. (Don't be too afraid if some of the juice oozes out in the oven, hot sugar has a knack for escaping small spaces!)
Once a skewer emerges clean and the top is nicely browned, remove from the oven and leave to cool down for about 15 minutes.

To upturn the cake, pop a plate on top, gently grab both sides and bravely tip it over. It's best to not do this is slow-mo move; think a smooth, quick flipping action.
Once upturned onto your plate, release the spring form tin to see the result.
If a couple of plums are displaced or come off, then just stick them back on.
Simples!





Grab a thick wedge, serve warm and smothered in ice cream.
Sweet, succulent & sticky; oh you can't beat a cheeky plum pudding!



Hope everyone had a good weekend!
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12 comments

  1. I see it as more of a pudding than a cake (means I can have 4th and 5th helpings without too much guilt!) Looks delicious - our dogs eat the plums from the trees too. And the apples. And the pears. And the blackberries. They'll eat anything!

    Looks delicious <3

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  2. I love upside down cake. I made a Pineapple Upside down cake and it turned out so moist and yummy.


    P.xx
    GreyWalls

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  3. Errmmaagaaad plum cakes are my fave! That tangy sweetness combined with the sponge is unbeatable. My mum makes the most amazing plum crumble cake.. I'll have to dig out the recipe! XX

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  4. Ooooh this looks delicious, arrr really want some now!xx

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  5. Ooo that looks so so good!
    I'm a huge plum fan, but I somehow have never actually had it in a cake! Saving this recipe for when I have some plums lying about (or I might just go and get some specifically for this!)

    {Teffy's Perks} X

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  6. Yum!! I've been doing lots of upside down cakes recently, but I really love the colour and vibrancy of this one - makes me want to eat it now!

    rosie xx

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  7. Oooh yes please!!
    This sounds like an ideal winter dessert when you're crumbled out!
    Are plums a winter fruit? I feel like they should be.
    Also, you're so lucky to have a plum tree just chilling outside your house AND dogs that nibble the fruit
    x x x
    {The Lobster & Me}

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  8. This looks amazing!
    Thanks for posting the recipe!

    Caitlin
    www.atgatsbys.blogspot.com

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  9. Mmmm that looks yummy! I think I might have to go and buy some plums..!
    Charlotte x
    La Vie en Gâteaux

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  10. Emily this cake looks absolutely delicious!!! I'm a big fan of the plum dessert, plum crumble being one of my fav's. Ahhh I'm so going to make this! xxx

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  11. Can you come and live in my student house? K thx bye.
    Lucy x
    La Lingua : Food + Life in Milano

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  12. I don't even like plums and you've made me want to eat this!

    Sophie
    http://what-sophie-said.blogspot.co.uk/
    xxx

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