This classic upside-down cake with its buttery sponge, plenty of fruit and a sticky caramel glaze, will be a go to for your next dessert. Follow our apple and plum cake recipe steps below for a delicious treat
Full preparation
-
Lightly grease and flour a 9" round springform cake tin and line base with a circle of baking parchment.
-
Slice apples and plums thinly and set aside.
-
Melt 25g of butter and 50g of soft brown sugar in a small saucepan over low heat until sugar is starting to dissolve. Add 1 tbsp milk and cook until mixture is bubbling and homogenous. Pour into cake tin and cool slightly.
-
Arrange Pink Lady® apple slices and plum slices over base, starting at the centre and working outwards (remembering that the design will be upside down).
-
Preheat oven to 375 F.
-
Using a fork, mix flour, baking powder and salt together and set aside.
-
Beat 180g butter and 180g caster sugar together in a large bowl with a hand mixer, until light and fluffy - this will take 4 - 5 minutes. Add in one egg at a time, beating well between each addition to ensure that the egg is incorporated into the butter mixture. Using a spatula, gently fold in 1/2 of the flour mixture. Stir in 2 tbsp of milk and 1 1/2 tsp vanilla. Gently fold in remaining flour mixture.
-
Using a dessert spoon, gently dollop batter into the cake tin, being careful not to disturb fruit arrangement. Level batter using the back of the spoon.
-
Place in oven and bake for 30 - 40 minutes. Test for doneness at 30 minutes, using a toothpick - if the toothpick comes out clean, the cake is ready.
-
Cool the apple and plum cake slightly in the tin, then using a thin knife, ensure cake isn't sticking to the sides. Open the springform tin and remove the sides. Invert the cake onto a wire rack and remove the base of the tin. Gently pull off the parchment paper to reveal the caramel and cooked fruit.
