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  1. Home
  2. upside down cakes

Upside-down plum cake

Because upside-down is more interesting than regular cake! This plum cake will make you want to turn everything upside-down. - by SWM Freelancer 2
  • 14 Oct 2015
Upside-down plum cake
Cook: 70 Minutes - medium - Serves 10 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
Because upside-down is more interesting than regular cake! This plum cake will make you want to turn everything upside-down.

Ingredients

220 g butter at room temperature chopped

1 ⅓ cups brown sugar

2 tbsp raspberry jam

6 plums pitted and cut into wedges (8 wedges apiece)

⅔ cup caster sugar

2 eggs

1 tsp vanilla extract

1 ¼ cups self-raising flour

¾ cup buttermilk

Method

  1. Grease and line the base and sides of a deep 20cm round cake pan with baking paper. Place 100g of the butter and the brown sugar into a small saucepan and stir over low heat until the butter has melted. Add the jam, bring to a simmer and cook for 3 min or until the sugar has dissolved. Pour mixture into the base of 
the prepared cake pan 
and let it cool completely.
  2. Preheat the oven to 180°C (160°C fan forced). Arrange plum wedges over base of the pan in a circular pattern to cover. In a large bowl, beat the remaining butter and caster sugar with electric beaters until light and fluffy. Add eggs one at a time, beating well between additions. Beat in the vanilla extract.
  3. Add self-raising flour 
and buttermilk alternately into the butter mixture until just combined. Spoon the batter into cake pan over the plums. Bake for 1 hr-
1 hr 10 min or until cooked when tested with a skewer. Cool in the pan over a wire rack for 30 min before turning out onto a serving plate. Serve warm with vanilla yoghurt or custard.

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