An easy recipe for a deliciously flavourful cake
I'm a big fan of Pineapple Upside-down cake and pairing it with a few scoops of vanilla ice cream on a warm summer day makes life better, but I wanted to adapt this recipe to something a bit more seasonal.
As with most recipes you will find here, this one is also gluten-free and dairy-free but can be made with dairy and gluten-containing ingredients if your diet allows. From slicing the plums to putting the cake on the cooling rack, it takes about 40 minutes so I dare call this one a quick recipe.
You will need :
For the topping:
5 large plums, sliced (stones removed)
1/2 tsp cinnamon
20g of caster sugar or light brown sugar
10g dairy-free spread (enough to cover the base and sides of the cake tin)
For the cake:
100g dairy-free spread
120g caster sugar
2 eggs
1ts vanilla flavouring/extract
130g gluten-free flour
1ts baking powder
How to:
Pre-heat the oven at 180C/160 fan/gas mark 4
Line the bottom of a 9-inch/23 cm cake tin with baking parchment
Spread a thin layer of dairy-free spread on the base and sides of the cake tin.
Sprinkle the 20g of sugar on the bottom of the tin.
Arrange the plum slices on top of the sugar, making sure to cover the base.
Mix all cake ingredients for the cake in the order in which they're written and pour them on top of the plums.
7. Bake at 180C for 25 min (or until golden brown)
8. Do the toothpick test (insert a toothpick in the centre of the cake, if the toothpick comes out clean, your cake is ready)
9. Remove the cake from the tin and leave it to cool with the plum side facing up (remove the sides of the cake tin, then put a plate or cooling rack on top of the cake and quickly turn it over)
10. Enjoy!
Same as the Spiced Plum Cake, this one also goes fantastically well with a nice hot cup of tea or coffee.
Kept at room temperature, and covered, this cake will last for 2-3 days
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I hope life is treating you well.
Take care