Plum, Honey and Rosemary Upside Down Cake
A deliciously light and moist cake that will make a great replacement for a traditional festive fruitcake. Ideal for a hot summer Christmas.
- Serves: 12 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 35 mins
¼ C (60 ml) light soft brown sugar
7 red semi ripe plums, sliced in half and pitted
1 Tbsp (15 ml) rosemary, picked and roughly chopped
½ C (125 ml) castor sugar
¾ C (180 ml) self-raising flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) vanilla pod
vanilla ice cream, to serve
Preheat the oven to 180 ºC.
Beat the butter and sugar together until creamy. Spread this mixture over the base and a quarter of the way up the sides of a 20-21 cm round cake tin. Arrange the plum halves on top of the mixture, placing the cut side downwards. Sprinkle with chopped rosemary.
Place all of the ingredients for cake into the bowl of a stand mixer fixed with a whisk attachment. Whisk to a soft consistency. Spoon the mixture into the tin on top of the plums and smooth the mixture out so that it is level.
Bake for 35 minutes. Remove from the oven and leave to stand for 5 minutes. Place a serving plate or cake stand over the tin and invert to turn the cake out.
Serve warm with a scoop of vanilla ice cream.