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.
2 people made this
Ingredients
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
Directions
Preparation:30min ›
Cook:50min ›
Ready in:1hour20min
- Preheat the oven to 180 degrees C. Line and grease a 23cm cake tin.
- 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.
- 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.
- 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.
