Plum Upside Down Cake

4.50 from 4 votes

Plum Upside Down Cake with a hint of cinnamon, a delicious Autumn dessert recipe that goes down well with the whole family. It's a very easy to make pudding that doesn't require lots of ingredients, and makes the most of the fresh seasonal produce.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 106kcal

Author: Daniela Apostol

Ingredients

10 plums, pit removed and cut in half (or enough to cover the bottom of the pan/dish)
2 tablespoon light brown sugar
100 g granulated sugar
1 teaspoon cinnamon
100 g plain flour
100 g butter, soften (+ more butter to grease the pan)
3 small eggs (or 2 large eggs)
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
2 tablespoon milk

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Grease the cake tin or dish with butter, and sprinkle the cinnamon and light brown sugar over.
Cut the plums in half, remove the pits, and arrange each half over the bottom of the tin so there is no gap between them.
Add the rest of the ingredients to a blender or a food processor, and blitz everything to a smooth texture.
Spread the batter over the plums.
Bake for 25 minutes or until the sponge is golden and a skewer inserted in the middle comes out clean.
Remove the cake from the oven, and let it cool for 10-15 minutes.
Run a sharp knife around the edges of the tin, place a large plate over, and flip the cake so that they plums face up.
Serve warm or cold.

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.
The plums need to be ripe and juicy for the cake to have a lovely texture, but make sure they are not too soft, as otherwise the filling will be more jam-like. While the plums do soften while in the oven, you should still be able to see the shape of the plums.
It might seem like there isn't enough batter to cover the whole cake, but the sponge rises so well, that when baked, the cake will have a good height, so there is no need to double up the ingredients, unless you bake it in a larger pan and use a lot more plums too.

Nutrition