Plum and almond upside-down cake

Turn your day around with this sublime vanilla butter cake, topped with juicy plums and flaky almonds.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 9
  • Print


Plum and almond upside-down cake
  • 50 gram butter, chopped
  • 1/2 cup (110g) firmly packed brown sugar
  • 12 small (500g) plums, halved, stones removed
  • 1 quantity vanilla butter cake mixture
  • 1 cup (100g) almond meal
  • 1/3 cup (25g) flaked almonds, toasted


Plum and almond upside-down cake
  • 1
    Preheat oven to moderate (180°C/160°C fan-forced). Grease a deep 19 cm square cake pan, line base and side (this is important to stop caramel mixture sticking to the side) with baking paper.
  • 2
    Combine butter and brown sugar in a small saucepan, stir over low heat until smooth; pour into base of cake pan. Place plums, cut side down, over caramel mixture.
  • 3
    Prepare cake as for vanilla butter cake. Stir in almond meal. Spread mixture into prepared pan.
  • 4
    Bake in a moderate oven for about 50 minutes or until cooked when tested. Stand the cake in the pan on a wire rack for 20 minutes before inverting into a serving plate or wire rack. Sprinkle with flaked almonds, if desired.

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