Plum Upside Down Cake
A Plum version of the old-school classic pineapple upside down cake. Super moist and fluffy as it's made with yoghurt.
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Ingredients
Cake Batter
- 113 grams Butter* Softened to room temperature
- ⅔ cup Light brown sugar
- 3 Large Eggs
- ½ Cup Plain or Greek yogurt
- 1 tsp Vanilla Extract
- 1½ Cups All-Purpose/Cake Flour
- 2 tsp Baking Powder
- ½ tsp Salt
Plum Topping
- 40 grams Unsalted Butter Melted
- ⅓ Cup Light brown sugar
- 4 - 5 Plums (enough to make two layers on the bottom of the cake pan) Pitted and Sliced
Instructions
Cake Batter
- Preheat the oven to 160˚C. Line the bottom of an approx 20 – 23 cm spring-form cake tin with baking paper then spray evenly with non-stick cooking spray. Set aside
- Using a hand mixer or your stand mixer, cream together the butter and sugar until smooth and creamy. Add the eggs and mix through. Then add the yoghurt and vanilla and mix until fully combined
- Sift in the flour, baking powder and salt, then mix until fully incorporated (do not over mix)
Plum Topping
- Add the melted butter and sugar to the lined cake pan and spread to evenly cover the bottom. Arrange the slices of plum to make an even layer covering the bottom. Then use any additional slices on top of the first layer to cover larger gaps
- Tip: I place the cake tin on a baking sheet to catch any butter that might leak out
- Gently spoon the cake batter on top of the plums (do not disturb the plums) and even it out
- Bake for 1 hour 10 minutes to 1 hour 15 minutes, until a cake tester or skewer inserted in the centre comes out clean
- Note: If using a larger cake tin the cake layer will be thinner and require less baking time so start checking the cake at 45 - 50 minutes
- Remove from the oven and let cool in the cake tin for at least 15 - 20 minutes. Then gently remove the tin, flip the cake over so the plums are on top and cool further on a wire cooling rack
Notes
*You can substitute the butter for ½ Cup for a slightly lighter texture
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