Upside Down Plum Cake

    1 hour 20 minutes

    This polenta and plum cake is superb served warm with whipped cream or vanilla ice cream. Plums and Marsala wine are a natural complement.


    Queensland, Australia
    2 people made this

    Serves: 8 

    • Cake
    • 125g butter, chopped
    • 1/2 cup (100g) caster sugar
    • 1 1/2 cups (185g) self-raising flour
    • 1/2 cup (80g) polenta
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 4 eggs
    • 1 1/2 teaspoons orange zest
    • 90ml orange juice
    • Topping
    • 60g butter
    • 3/4 cup (125g) brown sugar
    • 750g blood plums, halved and stoned
    • 2 tablespoons Marsala
    • 3/4 cup (75g) toasted walnuts

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat the oven to 180 degrees C. Line and grease a 23cm cake tin.
    2. For the cake

    3. Put the butter, caster sugar, self-raising flour, polenta, baking powder and cinnamon in a food processor and pulse to combine. Add the eggs, orange juice and zest and blend until smooth.
    4. For the topping

    5. Put the butter and sugar in a frying pan and simmer until the sugar is a caramel colour. Add the plums and simmer a minute more. Add the Marsala and walnuts and simmer one more minute.
    6. Pour the fruit mixture into the lined tin. Spoon the batter evenly over the top, smoothing the surface. Bake 40-50 minutes or until a skewer inserted into the middle comes out clean. Let cool in the tin for 20 minutes before turning out onto a serving platter.

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