Get ready to excite your taste buds with this lush and flavourful Plum Upside Down Cake. A slice of this with a scoop of vanilla ice cream and I’m in heaveeeen!
Plum Upside Down Cake
Caramelized plums baked on top of soft sponge cake. Fruity, moist, and a stunning dessert to serve warm with cream or ice cream.
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
8
servingsPrep time
30
minutesCooking time
1
hourCalories
260
kcalTotal time
1
hour30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Plum
1 tbsp Sugar
8 number Plums-halved and stone removed
1 tsp Ground Cardamom
- Batter
225 g Butter – softened
1 cup Caster sugar
3 Eggs
1 Orange-you will need the zest
1 tsp Vanilla bean paste
2 cups Almond meal
3/4 cups Polenta
1 tsp Baking powder
- Serving
250 gram Mascarpone
1 tbsp Orange zest
1 tbsp Icing sugar
2 tbsp Orange juice
Directions
- Preheat oven to 160C fan forced, line the sides and base of a 23cm tin.
- Mix sugar and ground cardamom together, sprinkle on the base of the cake tin, place the plum halves cut side down in a circle on top of the sugar until the base is covered.
- Place butter and sugar in a bowl and mix with an electric beater until pale. Add the eggs beating in one at a time, mix in zest and vanilla.
- Fold through almond meal, polenta and baking powder until combined. Spoon batter over the plums evenly and cook for 1 hour.
- Mix together mascarpone, zest, juice and icing sugar. Turn the cake out onto a plate plum side up. Serve warm or cooled with mascarpone.
Notes
- Plum Upside Down Cake is best served with a scoop of vanilla ice cream – or any flavour, really!
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…