Staycation Spring 2017 Masthead 2
cherry-cake-feature

Plum and Cherry Upside Down Cake. Yes please!

Emma Macdonald

Fyshwicks Fresh Food Markets is the place for the best stoned fruit – cherries and plums included. And then you cook this!

Plum and Cherry Upside Down Cake

Serves 10, preparation time 45 minutes, cooking time one hour approximately.

This is a delicious and versatile cake and you can substitute the plums and cherries for any seasonal fruit depending on what looks good.

Ingredients

  • 250 grams of unsalted butter, at room temperature, plus extra for greasing
  • 220 grams light brown sugar
  • 700 grams plums, cut into even slices
  • 100 grams cherries, pitted and halved
  • 300 grams plain flour
  • 45 grams polenta
  • 2 tsp baking powder
  • 290 ml milk
  • 2 tsp vanilla extract
  • 360 grams caster sugar
  • 6 eggs, separated

Method

  1. Preheat oven to 170C. Melt 75 grams of butter in a saucepan over a medium heat, add the brown sugar and stir occasionally until dissolved – which should take just a few minutes. Spread in the base of a buttered 22cm x 32cm cake tin.
  2. Then arrange plums in slightly overlapping slices with the cherries in the gaps between the plums. 
  3. Combine the flour, polenta, baking powder and ½ tsp of salt in a large bowl and set aside. Combine milk and vanilla in a separate bowl and set aside.
  4. Beat remaining butter and 330 grams of sugar in an electric mixer until pale and fluffy (about 4-5 minutes). Add egg yolks one at a time, beating well after each addition.
  5. Mixing on low speed, add one-third of the flour mixture then half the milk mixture and mix to just combine. Add remaining flour mixture, then remaining milk mixture, mix to just combine, then transfer to a large bowl.
  6. Whisk eggwhites and a pinch of salt in an electric mixer until foamy (about 2-3 minutes). Whisking continuously, gradually add remaining sugar and whisk until medium peaks form (for another 2-3 minutes).
  7. Fold half the egg-white mixture into the batter, then fold in remaining egg-white mixture.
  8. Spoon into the cake tin over the fruit, spreading evenly. Bake until the cake is golden and the centre springs back when lightly pressed (about 50 minutes to one hour). Let it cool in the tin for about ten minutes.
  9. Using a palette knife, go around the sides of the tin to loosen the cake. Place a serving platter on top, carefully invert and gently shake tin to release cake.

Serve with ice-cream, yoghurt or custard.

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Emma Macdonald

Emma Macdonald has been writing about Canberra and its people for more than 20 years, winning numerous awards for her journalism - including a Walkley or two - along the way. Canberra born and bred, she’s fiercely loyal to the city, tribally inner-north, and relieved the rest of the country is finally recognising Canberra’s cool and creative credentials. More about the Author

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