Slide thumbnail







Plum & Blackberry Upside Down Cake

2.8/5 rating (12 votes)
  • Serves: 4-6
  • Prep Time: 10 mins
  • Ready in: 12-15 mins
  • Difficulty: Easy
  • Print:
Plum & Blackberry Upside Down Cake


  • 110 soft salted butter

  • 110g soft brown sugar

  • 110g self-raising flour

  • 2 tsp baking powder

  • 100g ground almonds

  • 2 medium eggs, beaten
  • 120g castor sugar
  • juice 2 large lemons
  • 6 plums, halved, stone removed
  • 250g fresh blackberries

Share This

Follow Phil


  • Pre-heat the oven to 200C gas 6.
  • Cream together the butter and sugar in a large mixing bowl.
  • Add the flour and the baking powder, mixing well.
  • Stir in the almonds, then gradually add the beaten eggs, to form a cake batter, do not over mix or the sponge will be chewy.


  • Heat a medium non-stick, oven-proof frying pan, over a medium heat.
  • Add the sugar, and allow to begin to caramelise, then add the lemon juice.
  • Add the plums cut side up and sprinkle over the blackberries.
  • Immediately spoon the cake batter evenly over the plums and blackberries. 
  • Place the pan into the hot oven, to cook for 10-12 minutes, or until golden and well risen.
  • Once cooked remove from the oven and place a large plate on top.
  • Invert quickly and safely, then leave to cool for 15 minutes before cutting and eating.
  • Serve with vanilla ice cream or thick pouring cream.

You might also like

Deep Dish Apple & Blackberry Crumble Tart
Apple & Blackberry Tart
Blackberry & Apple Crumble
Blackberry & Apple Crumble
Lemon & Blackberry Custards
Lemon & Blackberry Custards

Share This

Follow Phil