Plum Upside Down Cake
The plum season is about to start and it’s amazing how many different varieties of plums are available. I like each for different reasons, some are sweeter than others, some juicier and some have a rich and dark colour.
Early in the season the fruits are small like these opal plums that I have used for this plum upside down cake. I think they are perfect not too sweet,have tender skins and fairly dinky which means that you get more plum per bite.
The Season moves on rapidly and you are not guaranteed to get the same variety next week. One of my favourites, the Victoria plum is ready to be harvested towards the end of August and the season lasts for about three weeks.
You can use any plum variety for this cake; as these plums were small I needed 11 in number for a 10 ” cake tin, I reckon for the larger fruits you will need no more than 6 or 7. I have also used dark muscovado sugar for the cake batter which keeps the cake brilliantly moist. This is one of those cakes that gets better with time, I kept this one for 4 days and it was lovely and moist till the very last slice.
We went for a family picnic at Audley End and along with all the other yummy and interesting goodies were a few slices of this plum upside down cake. Every crumb was eaten and everyone around the picnic blanket agreed it was a winner.
I did have good intentions to make a honey and pecan crème fraîche to take as well but unfortunately it did not quite make it into the picnic basket.However I think it would be better served on a plate and not in a napkin. Perhaps it was a good job it stayed at home!
My other favourite plum recipes are:
- Plum Tart Tatin with Mulled Plum Sorbet
- Cinnamon Baked Plums
- Mulled Plum Sorbet
- The Bilbao Breakfast
Preparing the cake tin:
- 80g soft unsalted butter
- 80g soft light brown sugar
- 11 small plums or 6 large plum
Spread the soft butter in the base of a 10" tin. Sprinkle the sugar over the butter.
Wash the plums, cut them in half and remove the stones.
Place the plums cut side down onto the sugar and butter layer. I pack them as tight as I can, do not worry too much about leaving gaps.
Set the prepared cake tin aside whilst preparing the cake batter.
- 250g soft unsalted butter
- 250g dark muscavado sugar
- 4 whole medium free range eggs
- 200g plain flour
- 1 tsp baking powder
- 80g ground almonds
- Zest of one lemon
- pinch of salt
Preheat the oven to 180°C.
Cream the soft butter and muscavado sugar until flufy and light in colour.
Add the eggs one at a time and cream well after each addition.
Add the lemon zest, salt, flour, ground almonds and baking powder. Fold the dry ingredients into the cake batter, do not over mix.
Thermomix Instructions for preparing the cake batter:
Cream the butter and muscavado sugar in the thermomix for 1 minute 30 seconds on speed 9, scrape the sides down.
Add the eggs and whip for 1 minute on speed 9, scrape the sides down and whip for another minute on speed 9.
Add the lemon zest, salt, flour, ground almonds and baking powder and blend for 20 seconds on speed 4.
Pour the cake batter over the prepared plums.
Bake the cake for 45 - 50 minutes, test if the cake is done by inserting a metal skewer. If the skewer comes out clean the cake is done.
Let the cake cool down for 5 minutes before gently turning the cake out onto a cooling rack. While the cake is cooling make the plum syrup.
- 4 whole plums
- 80g caster sugar
- 1 cinnamon stick
Wash the plums, cut in half and remove the stones. Cut each plum into 8 .
Place the plums, sugar and cinnamon into a small saucepan and melt the sugar over low heat. Once melted boil for 5 minutes to form a red syrup and plum compote.
Let the syrup cool for 20 minutes, spoon the syrup over the warm cake and serve the compote with the cake along with honey and pecan crème fraîche.