A rectangular cake topped with pink plums set against a marble background

Plum upside-down cake

  • serves 8
  • Easy

Ever thought of adding couscous to a cake? The nutty grain – similar to polenta – adds a gentle bite to this vibrant plum cake. Serve with a dollop of yogurt for dessert

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Make this beautiful plum upside-down cake, then check out our plum cake, blackberry cake, pear cake and more autumn cake recipe.

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Ingredients

  • unsalted butter 150g, softened, plus extra for the tin
  • demerara sugar 45g
  • plums 6, halved and stoned
  • soft light brown sugar 150g
  • eggs 3
  • couscous 75g
  • self-raising flour 125g
  • vanilla extract 1 tsp
  • whole milk 2 tbsp
  • yogurt or crème fraîche to serve

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter the base and sides of a 20cm non-stick square tin. Evenly sprinkle the demerara sugar over the base and sides of the pan, then arrange the plum halves on top in a neat pattern, cut-sides down.

  • Step 2

    Tip the butter into a bowl with the brown sugar and beat with an electric whisk for 4-5 minutes or until really light and fluffy. Add the eggs, one at a time, whisking well between each addition.

  • Step 3

    Tip in the couscous, flour, vanilla, milk and a pinch of fine sea salt, and fold everything together to combine. Scrape into the tin over the plums and level the top with a spatula, being careful not to disturb the plums. Bake for 40-45 minutes or until cooked through and a skewer poked into the centre comes out clean.

  • Step 4

    Cool in the tin for 10 minutes, then run a knife around the edges of the pan to release. Carefully flip onto a serving platter and remove the tin. Cool until just warm, then cut into slices and serve with dollops of yogurt or crème fraîche.

Check out more seasonal plum recipes

Simple plum crumble

Nutritional Information

  • Kcals 374
  • Fat 17.8g
  • Saturates 10.4g
  • Carbs 46.4g
  • Sugars 27.8g
  • Fibre 1.9g
  • Protein 5.8g
  • Salt 0.3g
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