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–+ servings
Closeup on a coffee sponge cake with plum topping and powdered sugar.

Late summer plum cake

Upside down spice cake with topping fro fresh plums.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Swedish
Servings 12
Calories 277 kcal

Equipment

  • 9-10 inch springform pan (24cm)

Ingredients
  

Topping

  • 2 pounds fresh pitted plums (900 grams-1kg)
  • 2 tablespoon butter
  • ½ cup sugar (1,2 dl)
  • ¼ cup rhum (optional) (0,6dl)

Cake

  • ½ cup sugar (0,6dl)
  • ½ cup oil (unflavored, for ex canola oil) (0,6dl)
  • 1¼ cup flour (3dl)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • ¼ teaspoon salt
  • ½ cup milk (1,2dl)
  • 1 teaspoon vanilla extract

Instructions
 

  • Start by pitting your plums. Cut them in slices.
  • Fry plums, sugar and rhum on a pan so the plums get soft and a bit caramelized. Add them in you cake pan that is covered with baking paper.
  • Whip your eggs and sugar white and fluffy. Add in the flour, baking powder, and spices through a sieve. Pour in the oil and mix all ingredients together gently. Pour the batter on top of your plum mixture.
  • Bake at lower rack in 350F (175C) for 40 minutes. Cover with foil for the last 10 minutes to prevent the cake from burning. Let it cool a bit and turn upside down with the help of a plate. Decorate with powdered sugar if you wish. Eat as is with a cup of coffee or tea or serve with some vanilla sauce or a scoop of vanilla icecream.

Nutrition

Serving: 1pieceCalories: 277kcalCarbohydrates: 36gProtein: 2.9gFat: 11.6gSaturated Fat: 2.5gFiber: 1.9gSugar: 19.8gCalcium: 27mg
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