This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Preheat oven to 180°C. Grease and line the base of a 23cm loose-bottom cake tin, allowing the lining paper to come up the sides by around 1 cm. Place onto a baking tray.
2.Halve plums around the natural crease line, remove the stones then slice each half into 3 slices.
3.In a small saucepan or microwave-safe bowl, melt 90g of the butter with the brown sugar and pour into the base of the lined cake tin.
4.Arrange the plum slices in circles covering the base of the tin. When turned out this will become the top.
5.Sift together into a bowl flour, almonds, baking powder and spices, and set aside.
6.Cream the remaining butter until light, then beat in the white sugar. Add the eggs one at a time, then add the vanilla and sour cream. Fold the liquid into the flour and mix to form a thick batter. Spoon the batter over the plums and smooth over the top.
7.Bake for 55-60 minutes or until a knife inserted in the middle comes out clean. Allow the cake to cool in the pan for an hour.
8.Run a knife around the edge of the cake to loosen, place a plate over the tin and invert so the cake is upside-down on the plate. Gently remove the baking paper. Serve the cake warmed or cold with cream or ice-cream.
Note
- The plums can be any variety of sweet-eating plum; if using very small plums simply slice in half and place cut-side down in the caramel. Or try using another stone fruit, such as peach. – PER SERVE Energy 405kcal, 1698kj • Protein 4.5g • Total Fat 21g • Saturated Fat 8.7g • Carbohydrate 49.4g • Fibre 1.8g • Sodium 147mg
