Name: Plum upside-down cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: Melted butter, to grease; Extra 220g butter; ¹⁄³ cup brown sugar; 800g plums, halved, stones removed; ½ cup caster sugar; 2 tsp vanilla extract; 3 eggs; 1½ cups self-raising flour; ½ cup plain flour; 300ml sour cream

With tea on the table, this cake is the perfect post-meal partner. Tastes so good, you won’t know which way is up! For an extra-special look, place an almond in the centre of each plum before placing in prepared tin.

Ingredients

Melted butter, to grease

Extra 220g butter

¹⁄³ cup brown sugar

800g plums, halved, stones removed

½ cup caster sugar

2 tsp vanilla extract

3 eggs

1½ cups self-raising flour

½ cup plain flour

300ml sour cream

Method

Preheat oven to 180°C. Grease the base and side of
a 22cm round cake tin with melted butter and line with
baking paper. Put 40g of the extra butter in a small saucepan over a medium heat until it melts. Pour melted butter over base of prepared tin, spreading
evenly. Sprinkle sugar over butter. Arrange plum, cut-side down, over base of tin.

Put remaining butter, caster sugar and vanilla extract in a small bowl and beat, using an electric hand mixer, until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flours over butter
mixture and stir until combined. Add sour cream and stir until combined. Spoon batter over plum in tin and, using a spoon, gently spread evenly. Bake for 50 minutes or until cake is cooked through when tested
in centre with a skewer. Stand for 10 minutes before inverting onto a serving plate. Allow to cool slightly. Serve.

You might need

You might also like to make this upside-down plum and oat cake with honeyed pears

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