Plum and Raspberry Almond Upside Down Cake

Look at how the orange and pink blend into each other!

Original recipe from here.


  • 160g softened unsalted butter
  • 25g brown sugar
  • 8-10 plums, pitted and halved
  • Raspberries
  • 200g caster sugar
  • 1 tsp vanilla paste
  • 3 eggs
  • 85g ground almonds
  • 190g self-raising flour


  1. Preheat oven to 180C/Gas mark 4
  2. Line your cake pan with parchment paper and wrap aluminium foil around the cake tin. This is to prevent any of the melted butter from seeping out and into your oven.
  3. Melted 35g of butter in the microwave and pour into cake tin
  4. Sprinkle the brown sugar over the melted butter
  5. Place the plums in the cake tin and fit your raspberries in the gaps
  6. In a bowl, whisk 135g of butter until pale and fluffy
  7. Add in the caster sugar and vanilla paste and whisk until smooth
  8. Whisk in the eggs on at a time
  9. Sift in the ground almonds and flour and gently fold until incorporated
  10. Pour the cake batter into the cake tin one spoonful at a time, making sure to fill all the gaps between the fruits
  11. Smoothen the top with the back of a spoon or palette knife
  12. Bake for 50 to 60 minutes. For a 9-inch cake tin, this will be 50 minutes. I used a 7-inch cake tin, so I baked it for 60 minutes

Happy Monday!

Izzy 🙂


2 thoughts on “Plum and Raspberry Almond Upside Down Cake

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