Bilby Bites - the food blog from Bilby Marketing

Riverford Plum Upside Down Cake

For the past 5 years we have been buying a fruit and veg box from Riverford Organic and every week with the delivery they enclose a lovely newsletter with recipe ideas. Most of the time I just read over these, making approving noises, but rarely do I find time to actually make anything. Not so last week. I read over a recipe for Apple Upside Down Cake which looked easy and yummy. At the bottom of the recipe the line that clinched it for me was 'can be made with plums'. I happened to have an overflowing fruit bowl with 2 punnets of plums. Perfect. Not being one for very fiddly recipes, I was slightly concerned about my level of patience at slicing and displaying the plums, but it was fun and pretty simple. The results are impressive enough to make me want to try it again. Maybe next time, with apples.

Plum Upside Down Cake in all it's glory

Plum Upside Down Cake in all it's glory

Beautiful caramelised plums

Beautiful caramelised plums

This slice didn't last long

This slice didn't last long

Ingredients

  • 25g unsalted butter, cut into very small pieces
  • 2 tbsp demerara sugar
  • 225g self raising flour
  • 150g soft dark brown sugar
  • 1½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 200g unsalted butter, melted & left to cool but still liquid
  • 2 eggs
  • 500g plums, peeled, cored + chopped into small dice
  • 2 plums, cored, thinly sliced in the round, then cut into half moon shapes

Method

  • Line a 20cm loose bottomed non-stick cake tin with baking parchment. Sprinkle the demerara sugar evenly over the parchment. Dot 25g of the butter over the top.
  • In a large bowl, combine the flour, dark brown sugar, cinnamon, cloves and chopped plums.
  • In a small bowl, lightly whisk the eggs and cooled melted butter together. Place the sliced plums around the bottom of the tin in an even pattern, pressing down the dots of butter as necessary.
  • Pour the egg mixture into the flour mixture and gently stir until all the ingredients are just combined.
  • Pour over the plums in the tin and gently smooth to even out the mixture. Bake at 190˚C for about 1 hour, or until a skewer inserted into the middle of the cake comes out clean.
  • Remove from the oven and leave to cool in the tin for 5-10 minutes, then invert onto a cake rack - don't forget to place a plate underneath in case any buttery juices run off.
  • Serve warm or cool, with cream.

Bilby Boost

  • The plum slices need to be ever so slightly overlapped and arranged in a concentric circular pattern. Put the first one in and then go round and round until you end up in the middle! It's quite therapeutic and a great way to spend a Sunday afternoon.

Thanks to Riverford for this lovely recipe.