Plum & Blackberry Upside Down Cake
3.0/
5
rating (10 votes)
Serves:
4-6
Prep Time:
10 mins
Ready in:
12-15 mins
Difficulty:
Easy
Print:
Ingredients
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
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Method
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.
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