Tuesday, 17 August 2010

Upside Down Plum Cake

Serves: 8
Preparation time: 20 minutes
Cooking time: 50 minutes


- 30g Butter, softened
- 30g demerara sugar
- 2 tbsp Mixed Fruit Jam
- 450g fresh Plums, halved and centre stones removed

For the cake mix

- 100g Butter, softened
- 100g caster sugar
- 3 Eggs
- 100g Self Raising Flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 2 tbsp milk


Preheat the oven to 180°C/350°F/Gas 4.

Beat together the softened butter, demerara sugar and jam and spread over the base of a 20cm round non-stick cake tin. Arrange the plums cut-side down over the base of the tin.

To make the cake mix, beat together the softened butter and caster sugar. Add the eggs, one at a time, with 1 tbsp of the flour and beat well. Sift in the remaining flour, baking powder and cinnamon and fold in well with the milk.

Spoon over the plums and level with the back of a spoon. Bake for 45 50 minutes until well risen and golden and a skewer inserted into the middle comes out clean.

Allow to cool in the tin for 5 minutes then loosen around the edge with a round-bladed knife. Place a large serving plate over the top and carefully turn out the cake. Take care as the syrup will still be very hot. Serve cut into wedges, with a can of Value Custard, if desired.



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