Make the most of Australian plums and impress your guests with this delicious upside-down plum and almond cake.
Serves1212
Cook time50 mins50 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
Ingredients
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Make the most of Australian plums and impress your guests with this delicious upside-down plum and almond cake.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
