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Upside Down Plum (or Pear) Ginger Cake
recipe
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London
Upside Down Plum (or Pear) Ginger Cake
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
A warmly spiced and comforting, light moist golden syrupy buttery cake topped with autumnal fruit. Simple and easy to make with plums, apples, or pears.
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You Need

8-10 servings
  • 125g unsalted butter
  • 350g golden syrup
  • 175g soft brown sugar
  • 180ml whole milk
  • 250g plain flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch of salt
  • 1 egg
  • 1 tsp vanilla extract
  • 6 large ripe plums, sliced into 12 pieces

    • How To

    1. Preheat the oven to 180C (350F).
    2. Butter and line a 22cm (9 inch) springform pan with baking parchment.
    3. In a medium sized heavy bottomed saucepan over medium heat, combine butter, golden syrup, sugar, and milk. Stir until melted and sugar has dissolved. Remove from heat and allow to cool.
    4. In a separate bowl, mix together flour, baking powder, ground ginger, cinnamon, nutmeg, and salt. Set aside.
    5. Slice the plums and arrange on the bottom of the baking tin in a single layer.
    6. Once the butter mixture has cooled, stir in the egg and vanilla extract.
    7. Mix the dry ingredients into the wet mixture using a wooden spoon or spatula until fully combined.
    8. Pour the batter over the plums and level it out by banging the pan on the worktop.
    9. Bake for 40 minutes or until a skewer comes out clean and the edges pull away from the tin.
    10. Allow to cool for 5 minutes, then invert onto a serving plate to cool completely.