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Plum and Cinnamon Upside Down Cake

 Plum and Cinnamon Upside Down Cake
Prep Time
20 minutes
Cook Time
40 minutes
Servings
23 cm cake
What You Need
850g can Wattie’s Black Doris Plums
125g butter, softened
½ cup soft brown sugar, tightly packed
1 tsp vanilla extract
2 eggs
1½ cups flour
2 tsp baking powder
½ tsp Gregg's Ground Cinnamon
½ cup unsweetened natural yoghurt
Make It
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  1. Pre-heat the oven to 180°C (conventional bake). Grease and line the base of a 23 cm springform cake tin with baking paper.
  2. Drain the Wattie’s Black Doris Plums. Carefully cut the plums in half and remove the stones. Place the plums on a tray lined with paper towels to remove excess syrup. Then place the plums cut side down into the base of the cake tin.
  3. Using an electric beater, cream the butter, brown sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour, baking powder and Gregg's Ground Cinnamon into the creamed mixture and carefully fold in with the yoghurt.
  4. Spoon and spread the mixture over the plums. Bake for 40 minutes or until cooked. A skewer inserted into the middle of the cake should come out clean. Stand in the tin for 5 minutes before turning out onto a wire rack to cool. Serve with Greek-style yoghurt, ice-cream or custard.

* If using a loose bottom cake tin, stand the tin on a baking sheet as some of the plum juice may leak out of the tin while baking.* Replace plums with 2 x 410g can of pears (well drained).

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