Cinnamon pineapple upside-down cake
Vanilla and cinnamon give this classic sponge a new twist. Make sure you buy a really ripe pineapple for the decorative fruit topping
Plum upside-down cake
Serves 8-10
Easy
Prep:
Cook:
Enjoy our plum upside-down cake as a lovely treat with a cup of tea, or as a wonderful pudding served with a spoonful of custard or drizzle of double cream
Skip to ingredients
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- 150ml sunflower oilplus extra for the tin
- 50g buttersoftened
- 300g light brown soft sugar
- 6 plumsstoned and cut into 8 wedges
- 284ml pot buttermilk
- 1 tsp vanilla extract
- 4 eggs
- 325g self-raising flour
- ½ tsp bicarbonate of soda
Nutrition: Per serving (10)
- kcal459
- fat22g
- saturates5g
- carbs58g
- sugars33g
- fibre2g
- protein7g
- salt0.7g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a deep 20cm springform cake tin. Combine the butter with 50g of the light brown soft sugar and spread onto the base of the lined tin. Arrange the plum wedges on top in concentric circles.
step 2
Tip the buttermilk, vanilla, oil, remaining sugar and eggs into a large bowl and beat for 1-2 mins using a fork or whisk to break up the eggs. Tip in the flour and bicarbonate of soda and mix until you have a smooth batter. Carefully pour this on top of the plums, then put in the oven for 45 mins to 1 hr until a skewer comes out clean. Leave to cool in the tin completely, then remove from the tin and invert onto a board or serving plate.
