This is another must-try recipe to join my ever growing collection of “so easy to make” cakes. It’s fantastically simple yet delicious and visually impressive. What’s more, the main ingredient is free.
I’ve recently hit on to a local foraging secret; near to our house is a nature reserve, the entrance to which is made by a tree lined grass path. Visit at the wrong time of year and they are inconspicuous enough, but at this time of year they’re full with an abundance of green, yellow, red and purple plums.
Of course, plums aren’t the only thing worth foraging this time of year; there’s also brambles – also known as blackberries, which grow everywhere in the English countryside. We’ve been picking those today, so I just need to decide what to cook and blog for next week!
Recipe: Plum Upside-Down Cake
Summary: This plum cake is based on a typical Victoria Sponge recipe but comes out very different. It works perfectly well with other fruits, too.
- Handful of plums, chopped in half and de-stoned
- 175g Caster Sugar
- 175g Unsalted Butter
- 175g Self Raising Flour
- 3 Eggs
- 50g Soft Brown Sugar (for the topping)
- 50g Unsalted Butter (for the topping)
- First pre-heat your oven to 180 degrees C.
- Next, mix the brown sugar with the 50g butter until combined, then spread on the bottom of a 9 inch spring-form cake tin.
- Place your plum halves cut side up into the butter / sugar mix, covering the tin base.
- For the cake start by mixing the 175g butter with the caster sugar. Beat until a pale white colour; this will take about 10 minutes. If you have a stand mixer, even better.
- Next add the eggs, one at a time, with a spoonful of flour each time. Fold in until incorporated before adding the rest.
- Finally empty the cake mix on top of the plums, making sure it’s even.
- Place in the oven for 45-50 minutes or until a skewer comes out with just a few moist crumbs stuck to it.
Prepare with pineapple rings instead of plums for a traditional “Pineapple Upside-Down Cake”.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 8