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Servings 6
Calories 491 kcal
Prep Time10 mins
Cook Time12 mins
Total Time22 mins

Ingredients
 

  • 110 soft salted butter
  • 110 g soft brown sugar
  • 110 g self-raising flour
  • 2 tsp baking powder
  • 100 g ground almonds
  • 2 medium free-range eggs, beaten
  • 120 g caster sugar
  • 2 large lemons, juice
  • 6 plums, halved, stone removed
  • 250 g fresh blackberries

Instructions
 

  • 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 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 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. Leave to cool for 15 mins before cutting and eating.
  • Serve with vanilla ice cream or thick pouring cream.
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Nutrition Facts
Plum & Blackberry Upside Down Cake
Amount per Serving
Calories
491
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
41
mg
14
%
Sodium
 
300
mg
13
%
Potassium
 
224
mg
6
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
47
g
52
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword blackberry, plum
Course Cakes, Dessert
Cuisine Autumn, ITV This Morning, Summer
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