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Plum Upside Down Cake

Filed in: sweet

A simple and rustic plum upside down cake that’s perfect for that afternoon treat!  

Plum Upside Down Cake | Anisa Sabet | The Macadames-55-9

Recipe for Plum Upside Down Cake by Anisa Sabet for The Macadames. 

Guys! This cake is legit one of the best things I’ve ever made. I didn’t come up with the recipe myself but I absolutely LOVED it so am sharing it here because if you follow my blog, you like cake too. What do you think of the photos? I was pretty proud of them when I did the shoot but of course I hate my work that’s over 2 weeks old so I am already thinking about ways to have improved it. A photographer’s work is never done!

The base is a beautiful and fluffy vanilla cake infused with cardamom and nutmeg, and the top is a sweet/tart sticky plum layer which is DIVINE. It’s perfect to make, pop in the fridge and sneak a slice all week! I served mine with a side of double cream but ice cream would also go well.

The first time I made the cake, I was so impatient to peel back the baking paper that I did it too early and the cake pretty much fell apart. So I highly suggest waiting till it’s cooled to take a peek.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Recipe adapted from here.

Ingredients:

  • 175g butter, at room temperature
  • 1/2 cup brown sugar
  • 800g blood plums, halved and de-stoned
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 3 eggs, at room temperature
  • 1/2 cup almond meal
  • 1 and 1/2 cups self raising flour, sifted
  • To serve: icing sugar, double cream or ice cream

Method:

1. Preheat oven to 180°C. Grease a 22cm cake tin (not a opened bottomed one) and place a piece of baking paper on the bottom, greasing that with butter too. Sprinkle over the brown sugar and put your plums down cut side up.  Set aside.

2. In a stand mixer, beat together the butter, caster sugar, vanilla and spices. Add the eggs one at a time, and beat well in between. Add the almond meal and flour and mix on a very low speed until just combined. Pour over the plums and pop into the oven to bake for 50 minutes or until a skewer comes out clean. Allow to cool before turning over onto a plate. Dust with icing sugar and serve with double cream or ice cream.

 

Storage: cake will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

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For another similar recipe, try my new york baked cheesecake.

Or my rummy carrot cake.

Rummy Carrot Cake with Lemon Cream Cheese Frosting | Anisa Sabet | The Macadames-9-5

Anisa – The Macadames. xx

comments +

  1. Serena says:

    Looks delicious, I make a similar plum cake with a crumble topping and always get good feedback.

  2. Anisa says:

    Oh good to hear, such a good flavour combo!

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