Upside-down Plum Cake
I have to admit, plums are not my favourite fruit. I just find them a bit bland and boring. However, this cake was a game changer for me. I'd ordered some plums from the supermarket thinking my husband might like some but didn't realise i'd ordered 2 kilograms!
This cake was the perfect choice, a light vanilla sponge topped with a glistening crown of caramelised plums. Now, this recipe might seem a bit labour intensive but it is 100% worth every minute of preparation.
So I was faced with a dilemma, force myself to eat 2 kilograms of plums or think of another way to make them even tastier. It was a toss up between a crumble or a cake and I sided with cake as the weather is just too hot at the moment to consider eating a crumble!
This cake was the perfect choice, a light vanilla sponge topped with a glistening crown of caramelised plums. Now, this recipe might seem a bit labour intensive but it is 100% worth every minute of preparation.
I might also add it is best eaten the day it's made but trust me, this cake is so good it won't last very long!
Ingredients:
8 medium plums, stoned and quartered
170g unsalted butter
165g soft brown sugar
1 tablespoon of honey
180g all purpose flour
2 teaspoons baking powder
150g white sugar
2 eggs
2 teaspoons vanilla
140ml milk
pinch of salt
1) Preheat your oven to 180'C and grease your cake tin, I've used a bundt tin.
2) In a pan over low heat melt together HALF of your butter and sugars along with the honey until a smooth sauce forms.
3) Pour the sauce into your prepared cake tin and then arrange your plums on top of the sauce.
4) In a small bowl combine your flour, baking powder and salt and set aside.
5) In a large mixing bowl cream the remaining butter and sugars until light and fluffy, I like to use a stand mixer for this but you can use a hand mixer, or do it by hand.
6) With the mixer on a low speed gradually add the eggs and vanilla.
7) Add 1/3 of the flour mix until just incorporated and then add half of your milk and mix until just combined.
8) Add another 3rd of your flour, mix until just combined, add the remaining milk, mix until just incorporated and then add your final 3rd of flour.
9) Make sure all of your batter ingredients are smoothly combined then pour the batter over the top of your plums in the cake pan.
10) Bake for 45 minutes to 1 hour depending on the size of your cake tin and the power of your oven.
I like to check my cake at 45 mins, if a skewer comes out clean it is ready. If you find the top is browning too quickly and the inside isn't fully cooked just cover with a piece of foil. Allow the cake to cool in the tin for about 15 minutes and then turn out onto your serving plate. This cake is best served warm with cream or ice cream! Enjoy!
Ingredients:
8 medium plums, stoned and quartered
170g unsalted butter
165g soft brown sugar
1 tablespoon of honey
180g all purpose flour
2 teaspoons baking powder
150g white sugar
2 eggs
2 teaspoons vanilla
140ml milk
pinch of salt
1) Preheat your oven to 180'C and grease your cake tin, I've used a bundt tin.
2) In a pan over low heat melt together HALF of your butter and sugars along with the honey until a smooth sauce forms.
3) Pour the sauce into your prepared cake tin and then arrange your plums on top of the sauce.
4) In a small bowl combine your flour, baking powder and salt and set aside.
5) In a large mixing bowl cream the remaining butter and sugars until light and fluffy, I like to use a stand mixer for this but you can use a hand mixer, or do it by hand.
6) With the mixer on a low speed gradually add the eggs and vanilla.
7) Add 1/3 of the flour mix until just incorporated and then add half of your milk and mix until just combined.
8) Add another 3rd of your flour, mix until just combined, add the remaining milk, mix until just incorporated and then add your final 3rd of flour.
9) Make sure all of your batter ingredients are smoothly combined then pour the batter over the top of your plums in the cake pan.
10) Bake for 45 minutes to 1 hour depending on the size of your cake tin and the power of your oven.
I like to check my cake at 45 mins, if a skewer comes out clean it is ready. If you find the top is browning too quickly and the inside isn't fully cooked just cover with a piece of foil. Allow the cake to cool in the tin for about 15 minutes and then turn out onto your serving plate. This cake is best served warm with cream or ice cream! Enjoy!
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