Upside-down plum and almond cake

Make the most of Australian plums and impress your guests with this delicious upside-down plum and almond cake.



Note: + cooling time



  • 40g butter, melted
  • 1/4 cup (55g) brown sugar
  • 2 tsp red wine vinegar
  • 1 tsp vanilla bean paste
  • 8 Australian Black Plums, seeded, sliced
  • 185g butter, softened
  • 1 2/3 cup (370g) caster sugar
  • 1 tsp vanilla bean paste, extra
  • 3 Coles Australian Free Range Eggs
  • 1 cup (150g) self-raising flour
  • 3/4 cup (90g) almond meal
  • 1/2 cup (125ml) buttermilk
  • Thickened cream, whipped, to serve



Preheat oven to 180°C. Grease a 21cm (top measurement) bundt or fluted ring cake pan. Combine the melted butter, brown sugar, vinegar and vanilla in a small bowl. Spoon into the base of the pan. Top with half the plum. 


Use an electric mixer to beat the softened butter, 11/3 cups (295g) caster sugar and extra vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the flour, almond meal and buttermilk, in batches, until well combined. Spoon over the plum and smooth the surface. 


Bake for 50 mins or until a skewer inserted in the centre comes out clean. Set aside for 5 mins to cool before turning onto a wire rack to cool completely.


Meanwhile, line a baking tray with baking paper. Spread remaining plum on the tray and sprinkle with the remaining caster sugar. Bake for 15 mins or until the plum has softened and released some juices.


Transfer the cake to a serving plate. Top with roasted plums and drizzle with syrup. Serve the cake warm or at room temperature with cream.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.