Plum upside-down cake

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

  • Prep:20 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 459
  • fat 22g
  • saturates 5g
  • carbs 58g
  • sugars 0g
  • fibre 2g
  • protein 7g
  • salt 0.7g


  • 150ml sunflower oil, plus extra for the tin
  • 50g butter, softened
  • 300g light brown soft sugar
  • 6 plums, stoned and cut into 8 wedges
  • 284ml pot buttermilk
  • 1 tsp vanilla extract
  • 4 eggs
  • 325g self-raising flour
  • ½ tsp bicarbonate of soda


  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.

  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.

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