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Plum and cinnamon upsidedown cake

Plum and cinnamon upsidedown cake


Serving size: Serves 8
Cuisine type: British/Scottish/Irish, Modern Australian
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking

Plum and cinnamon upsidedown cake
INGREDIENTS

50g butter
1/3 cup brown sugar
1 cinnamon quill
600g blood plums, halved and stone removed
60g softened butter
1½ cups brown sugar
2 eggs
1 teaspoon vanilla paste
300g sour cream
1½ cups self raising flour
3/4 cup almond meal
1 teaspoon baking powder
vanilla yoghurt or ice-cream, to serve

METHOD

Preheat oven to 180°C/160°C (fan forced) and grease and line a 24cm spring form cake tin.

Melt butter, sugar and vanilla together in a pan over medium heat. Add cinnamon and plums and cook 5 to 8 minutes, turning plums over half way.

Spoon warm plums and half the syrup into the base of the cake tin, making sure the cut side of the plums are facing down.

Beat butter and sugar together in a large mixing bowl until well combined. Stir in eggs and sour cream and mix well.

Fold through flour, almond meal and baking powder and spoon into cake tin. Smooth the top and bake 60 minutes or until a skewer inserted into the centre comes out clean.

Stand in pan for 10 minutes before turning out onto a serving plate. Serve with vanilla yoghurt or icecream.

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User comments
Dessert for dinner party
My friend made this the other day and brought it over for dessert. Very moist, very moreish, loved by all!

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