Plum and cinnamon upside-down cake
This upside down cake makes the most of the intense flavour and colour of Wattie’s Black Doris Plums, beautifully displayed on top when turned out. We love to serve it with Greek-style yoghurt, which goes perfectly with the flavours of the cinnamon and plums.
- 850g can Wattie’s Black Doris Plums in Syrup
- 125g butter, softened
- ½ cup soft brown sugar, tightly packed
- 1 tsp vanilla extract
- 2 eggs
- 1½ cups flour
- 2 tsp baking powder
- ½ tsp Gregg's Ground Cinnamon
- ½ cup unsweetened natural yoghurt
- Pre-heat the oven to 180°C (conventional bake). Grease and line the base of a 23 cm springform cake tin with baking paper.
- Drain the Wattie’s Black Doris Plums. Carefully cut the plums in half and remove the stones. Place the plums on a tray lined with paper towels to remove excess syrup. Then place the plums cut side down into the base of the cake tin.
- Using an electric beater, cream the butter, brown sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour, baking powder and Gregg's Ground Cinnamon into the creamed mixture and carefully fold in with the yoghurt.
- Spoon and spread the mixture over the plums. Bake for 40 minutes or until cooked. A skewer inserted into the middle of the cake should come out clean. Stand in the tin for 5 minutes before turning out onto a wire rack to cool. Serve with Greek-style yoghurt, ice-cream or custard.
If using a loose bottom cake tin, stand the tin on a baking sheet as some of the plum juice may leak out of the tin while baking.
Replace plums with 2 x 410g can of pears (well drained).