Make the most of autumn’s bounty and tuck into this plum upside-down cake as soon as you can. It makes an impressive dessert with its beautiful purple colour. The cake is at its best served warm, but is almost as delicious eaten cold for elevenses or afternoon tea. Cream or custard are optional.
CT has brought home two large bags of plums recently. The first thing I did was to make some gorgeous plum and lime jam with some of them. I really ought to post the recipe. It’s a corker and ever so easy too. We’ve been devouring quite a few of the plums raw and with the remainder, I’ve baked three of these plum upside-down cakes.
Plum Upside-Down Cake
This plum upside-down cake is good on so many levels. Apart from stoning the plums, it’s easy to make, its deep colour gives it a sumptuous air and it’s downright delicious. I’ve made it five times already this season. The first two cakes I made with large plums which I bought and the last three with CT’s windfall.
We’ve had various friends and family staying over the last few weeks. This plum cake is such a lovely bake to welcome them. I’ve tried to time it so that they arrive soon after it comes out of the oven. The house smells delightfully fragrant, the cake looks enticing and they get to try a slice whilst it’s still warm. I also made one for cake club last week. I don’t manage to get to this event very often, but it’s always fun when I do.
So, this autumnal bake is made in two stages. The first is the upside-down bit, where you place the plums at the bottom of the pan. Along with these go some melted butter, sugar and rose syrup. Then you get on with the normal cake method of creaming the butter and sugar together and so on. The cake rises really well, so do ensure you use a deep sided tin for baking it in. It also sinks quite a bit when you take it out of the oven. Don’t worry, this is absolutely fine. The sugar from the upside-down bit bubbles a lot in the cooking, but calms down as it cools.
So far, my plum upside-down cake has been really popular with everyone that’s tried it. Hoorah! The upside-down bit gives the cake a wonderful sticky quality. I’ve made a slightly smaller size than the one given in this recipe. I also made one without the almonds. All of them were irresistible, especially when eaten warm from the oven. But I think the ground almonds give it a slightly intriguing full-bodied, nutty texture.
Hints, Tips & Alternatives
If you don’t fancy rose as a flavouring, orange works very well. Just add the finely grated zest to the cake batter and the juice to the upside-down bit. Rose syrup is very easy to make and it really does enhance the flavour of the plums.
Worried about nut allergies? Just leave the almonds out. It will give a slightly different texture, but will still be delicious. There’s no need to replace them with flour. I’ve made it both ways.
Looking for a smaller cake? I’ve made the cake in two sizes. Both work equally well. For the smaller version, use 75g butter and sugar for the cake mix with 2 medium sized eggs, 150g flour, 100 ml kefir or buttermilk and the same amount of ground almonds. You could use less of the upside-down ingredients and bake it in a 20 cm (8″) cake tin, but I used the same amount as in the recipe below for this bit. Although I did use the smaller cake tin.
Other Recipes for Upside-Down Cakes You Might Like
- Chilli cardamom cranberry upside down cake
- Chocolate ground cherry upside down cake
- Chocolate pear cardamom upside-down cake
- Gooseberry upside-down cake
- Pineapple upside down cake
- Upside-down apple cake
- Upside-down white chocolate banoffee shortcake
Thanks for visiting Tin and Thyme. If you make this sticky plum upside-down cake, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Sticky Plum Upside-Down Cake. PIN IT.
Plum Upside-Down Cake – The Recipe
Plum Upside-Down Cake
- 40 g unsalted butter
- 75 g golden granulated sugar
- 2 tbsp rose syrup
- 400 g dark red plums – halved and stones removed (21 small plums or 8 large ones)
- 100 g unsalted butter – softened
- 100 g golden caster sugar
- 2 large eggs
- 25 g ground almonds (I ground my own whole almonds)
- 200 g wholemeal spelt flour
- 1 tsp baking powder
- pinch bicarbonate of soda
- 125 ml kefir, buttermilk or sour milk
- Melt the butter in a small pan over low heat.
- Pour into a 23cm (9") round silicone mould or non-stick cake tin – make sure it’s not one with a loose bottom.
- Scatter in the sugar over then drizzle the rose syrup over the top so that it’s evenly distributed.
- Lay the plums on top skin-side-down to cover the bottom of the tin.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one by one, followed by the ground almonds.
- Sieve in the flour, baking powder and bicarb, then stir until just combined.
- Finally stir in the kefir, buttermilk or sour milk.
- Spoon the batter over the top of the plums. Level the top with the back of a spoon and bake in the middle of the oven for about 40 minutes. The top should be well risen, firm and golden, but try not to over bake.
- Allow to cool in the tin for a few minutes, then carefully turn out onto a plate.