Plum upside-down cake

Plum upside-down cake
  • Serves icon Serves 8
  • Time icon Hands-on time 20 min. Oven time 45 min.

This plum upside cake is fragrant with thyme-infused honey, while ground hazelnuts in add a touch of earthiness. It’s the perfect bake to usher in autumn.

Fancy another plum bake? Try our gloriously sticky plum and custard cake.

Nutrition: per serving

Calories
412kcals
Fat
20.4g (9g saturated)
Protein
5.2g
Carbohydrates
50.8g (40.9g sugars)
Fibre
2.3g
Salt
0.8g
Calories
412kcals
Fat
20.4g (9g saturated)
Protein
5.2g
Carbohydrates
50.8g (40.9g sugars)
Fibre
2.3g
Salt
0.8g

Ingredients

  • 125g unsalted butter, at room temperature, plus extra to grease
  • 250g caster sugar
  • 50g runny honey
  • 6 thyme sprigs
  • 1 tsp salt
  • 8 plums, halved and pitted
  • 2 medium free-range eggs
  • 100g plain flour
  • 1 tsp baking powder
  • 75g toasted hazelnuts, whizzed into a powder
  • Crème fraîche to serve

You’ll also need

  • 23cm cake tin

Method

  1. Heat the oven to 180ºC fan/ gas 6. Grease the cake tin with butter and line the base and sides with baking paper. Put 150g of the sugar in a pan over a low-medium heat to melt, swirling the pan instead of stirring. Once it begins to turn golden, add the honey, 3 of the thyme sprigs and the salt. Remove from the heat, allow to cool slightly, then pour into the lined cake tin. Move the thyme sprigs into the centre of the tin. Arrange the halved plums, cut-side down, in a single layer on top (chop one or two, if needed, to fill in gaps and cover the base).
  2. Beat the 125g butter with the remaining sugar until pale and creamy, then add the eggs one at a time, beating the first into the mixture before adding the next. Sift together the flour and baking powder, then gently fold in with the hazelnuts using a balloon whisk. Strip the leaves off the remaining thyme sprigs and fold those through too. Pour the mix over the plums, smooth the top, then bake in the oven for 45-50 minutes until a skewer pushed into the centre comes out clean.
  3. Leave to cool for 5 minutes, then carefully invert the cake onto a plate. Peel away the baking paper, then cool for 5 minutes before slicing.

delicious. tips

  1. Next time: Replace the thyme with rosemary (or use a bit of both). Use ground almonds instead of hazelnuts for an even moister crumb.

  2. The cake will keep in an airtight container for up to 3 days in a cupboard or up to 3 months in the freezer. Defrost fully before serving.

Recipe By

Tom Shingler

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Read what others say...

  1. I’ve made this twice, second time I made more batter and more of the sugar crust.

    Also, beware that the Plums start to drip out the bottom⚠️

    Very tasty recipe

    1. Hi Sarah, we are sorry the temperature was missing here! We’ve now added it in, it’s 180ºC fan/ gas 6. Happy baking.

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