Upside Down Plum Cake

Making the most of the short stone fruit season, you can use any stone fruit for this cake, it's utterly delicious and the perfect afternoon tea treat.

Serves 8-10


4 plums or other stone fruit, sliced

1/3 cup brown sugar

125g butter

1 1/2 cups sugar

1 tsp vanilla extract

2 eggs

1¼ cups flour

1¼ tsp baking powder

¼ tsp salt

½ cup milk

To Serve

Whipped cream



Preheat oven to 180°C. Grease and line a spring-form cake tin with baking paper.

Arrange sliced fruit in a spiral pattern on the bottom of the cake tin and sprinkle over brown sugar.

In a large bowl, or bowl of your stand mixer, place butter, sugar and vanilla. Use electric beaters to beat until light and fluffy, about 5 minutes.

Add eggs, one at a time, beating until combined.

Add flour, baking powder, salt and milk and use a spatula to fold together, until combined. Be careful not to over-mix or the cake will be tough.

Pour batter over plums and bake for about 25 minutes, until a skewer inserted comes out clean.

Allow to cool in tin for about 5 minutes, then remove sides of tin. Place your serving dish on top of the cake and carefully flip over. Remove tin bottom and baking paper to reveal your beautiful cake.

Serve warm with whipped cream, drizzled with honey and chopped pistachios or wait until cooled and sprinkle with icing sugar for a picnic treat.