Buttermilk And Plum Upside-down Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A lovely, light cake with the tartness of plums. Serve with a thick greek yoghurt and some plum syrup.... Oh yeh - great for a winter's night... Ingredients:
125g butter |
1/4 cup brown sugar |
825g can plums; drained, halved and stones removed |
plum juice reserved from draining |
2 cups self raising flour |
1 tsp baking powder |
1/2 cup caster sugar |
1 cup buttermilk |
2 eggs |
2 tspns finely grated lemon rind |
1 tspn vanilla essence |
Directions:
1. Preheat oven to 180degC. Line a deep 20cm round cake tin with non-stick paper.
2. Melt 2 tbspns butter and pour into the base and swirl around. Sprinkle base with the brown sugar. Place plums in the cake pan, flat side down.
3. Sift flour and the baking powder into a clean dry bowl. Add the caster sugar.
4. Melt the remaining butter and set aside to cool slightly until needed.
5. Combine buttermilk, eggs, orange rind and vanilla in a clean, dry bowl. Make a well in the centre of the flour. Pour buttermilk mix into the well, stirring to combine...
6. Add the melted butter and fold together.
7. Spoon mixture over the plums in the cake pan.
8. Bake on the middle shelf of the oven for 50-60 mins or until a skewer inserted comes out clean. Set aside in pan for 10 mins before turning out onto a wire rack to cool completely.
9. While cake is baking, put reserved liquid in a small saucepan with the juice of a lemon. Also cut the lemon up, rind and all, and add to the mixture. Reduce the liquid by half. Set aside to pour over the yoghurt when serving, or over the cake itself....
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