Upside Down Plum Cake
A moist and flavourful upside down cake made with fresh and ripe plums.
Servings: 6
Calories: 238kcal
Ingredients
- 140 grams All-purpose Flour
- ¼ teaspoon Baking soda
- ¼ teaspoon Baking Powder
- Pinch salt
- 100 grams Powdered Sugar
- 70 grams Yogurt
- 30 ml Sunflower Oil
- 1/4 teaspoon Vanilla Extract
- 100 ml water
- 1 tbsp Vinegar
For the Caramel Topping
- 1 tablespoon Unsalted Butter
- 2 tablespoons Brown Sugar
- 2 Ripe Plums (sliced)
Instructions
- Preheat the oven to 180ºC for 10-12 minutes.
- Sift the flour, baking powder, baking soda, sugar and salt and keep aside.
- Beat yogurt for a minute and add oil and vanilla extract. Mix well and add to dry ingredients. Add the water.
- Combine everything and finally add Vinegar.
- Grease a 7-inch round baking pan and spread the caramel topping.
- Arrange the plum slices and pour the cake batter.
- Bake for 40 minutes at 170°C until a toothpick inserted comes out clean.
- Let the cake cool completely before demoulding.
Notes
Shelf Life and storage:
Since this cake contains fresh fruit, you should refrigerate it to keep well for 2-3 days. Tastes best when you thaw it for an hour before serving.
Since this cake contains fresh fruit, you should refrigerate it to keep well for 2-3 days. Tastes best when you thaw it for an hour before serving.
