Plum, Almond and Orange Upsidedown Cake

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  • This old favourite is perfect served with crème fraîche

    This cake is an old classic that’s delicious eaten with honey and either crème fraîche or mascarpone. It’s best eaten on the day of cooking, but will keep in an airtight tin for up to two days. 


    For the cake
    600g-800g plums, halved and stoned
    5 medium eggs
    150g golden caster sugar
    Zest and juice of one orange
    Zest and juice of half a lemon
    50ml crème fraîche, plus more to serve
    200ml vegetable oil, plus more to grease tin
    200g plain flour
    150g ground almonds
    1 tsp baking powder
    1 tsp salt
    For the syrup

    Juice of one orange
    Juice of half a lemon
    40ml Grand Marnier cognac (optional)
    60ml acacia honey, plus more to serve


    1. Preheat the oven to gas mark 4/180ºC/ 350ºF.
    2. Line a 26cm spring-form tin with -baking paper. Grease well with vegetable oil and place the halved plums at the bottom of the tin.
    3. Beat the eggs and sugar together in a large bowl with an electric whisk -until the mixture becomes pale and fluffy (this should take about 5-8 minutes).
    4. Mix the orange juice, lemon juice, zests and crème fraîche in a small jug. Add the vegetable oil to the egg mixture and continue to whisk at a slow speed, then stir in the orange and lemon mixture.
    5. Combine all the dry ingredients in a bowl and sieve into the wet mixture. Using a spatula, stir thoroughly and pour into the cake tin. Cook in the oven for around 1 hour.
    6. Meanwhile, place the syrup ingredients in a saucepan and gently warm over a low heat. When the cake is out of the oven, still in its tin, pour half of the syrup on to the surface -(reserving the remainder).
    7. When the cake has cooled, carefully turn it out on to a large plate and pour the remaining syrup on top of the plums. Cut into generous slices and serve on -individual plates with a dollop of crème fraîche drizzled with honey. Serves four

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