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upside down plum cake

Upside Down Plum Cake

  • Author: Sylvie Taylor
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 10
  • Category: Cakes


Upside Down Plum Cake recipe includes punchy passionfruit works beautifully with finely sliced plums and a light cake with almond flour and polenta to make this upside down cake a modern version of an old classic.


60 milliliters / 1/4 cup water
50 grams / 1/4 cup superfine/caster sugar
1/4 teaspoon ground cardamom
1 passionfruit pulp
65 grams / 2.3 ounces butter, room temperature
125 grams / 2/3 cup superfine/caster sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon sea or kosher salt salt
71 grams / 1/4 cup Greek yogurt
50 grams / 1/2 cup almond flour
120 grams / 3/4 cup plain flour
40 grams / 1/4 cup polenta
4 grams / 1 teaspoon baking powder
3 grams / 1/2 teaspoon baking soda
300 grams / 2/3 pound plums, sliced into 1/8 slices and pit removed



  1. Preheat the oven to 180C/350F and greaseproof your cake tin.
  2. To make the syrup, place the water, sugar and ground cardamom into a saucepan on medium heat, until the sugar has dissolved, and the syrup has simmered for approximately 3 minutes.
  3. Add the passionfruit pulp and allow to simmer for a further 3 minutes until slightly thickened.
  4. Pour the syrup into your cake tin and smooth out evenly across the base of your tin.
  5. Lay the sliced plums down into the syrup around the entire base of your cake tin. Set aside.


  1. Meanwhile, place the butter and sugar into a bowl and beat until combined, approximately 2 minutes with a hand beater.
  2. Add the eggs and whip until well combined and fluffy, a further 2 minutes with a hand beater.
  3. Toss in the Greek yogurt and vanilla extract and fold until well combined and smooth.
  4. Add the almond flour, polenta, plain flour, baking soda and baking powder to the wet ingredients and fold through until the batter is smooth.
  5. Pour the cake batter on top of the plums and spread out evenly, tapping the base of the cake tin to ensure bubbles have been removed from the batter.
  6. Place in the oven and bake for 50 minutes or until golden brown on top and a skewer comes out clean in the center.
  7. Remove and allow to cool for 5 minutes before inverting onto a plate.
  8. Allow to cool.
  9. Slice and serve with a spoonful of whipped cream or Greek yogurt.
  10. Dig in!


Recipe by Roamingtaste


  • Calories: 210 calories per serve

Keywords: summer, fruit, snack cake