Plum upside-down cake

Total time: 1hr 45m
Preparation Time: 45m

For 12 piece

Nutritional Information

Contains 381 Kcal, 6g Protein, 33g Carbohydrates, 25g Fat


  • Pastry base
  • 1 pinch salt
  • 100 g white flour
  • 50 g sugar
  • 80 g butter, cut into pieces, cold
  • 1 tbsp water
  • Plum base
  • 2 tbsp sugar
  • 20 g knobs of butter
  • 8 plums, cut into slices 1 cm thick
  • Cake batter
  • 100 g sugar
  • 3 eggs
  • 80 g butter, soft
  • 150 g crème fraîche
  • 3 cm ginger, finely grated
  • 150 g white flour
  • 100 g ground hazelnuts
  • 2 tsp baking powder
  • To bake
  • 50 g crème fraîche
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides and base greased

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  • Pastry base

    Mix the flour, sugar and salt in a bowl, add the butter and rub by hand to form a crumbly mixture. Add the water, mix quickly to form a soft dough. Roll out the dough into a circle (approx. 5 mm thick) between two pieces of baking paper, chill for approx. 30 mins.
  • Plum base

    Sprinkle sugar over the base of the prepared cake tin, cover with the knobs of butter and plums.
  • Cake batter

    Beat the eggs and sugar with the whisk on a hand mixer until light and fluffy. Stir in the crème fraîche, butter and ginger. Mix the flour, nuts and baking powder, fold into the mixture. Spread the cake batter over the plums, place the pastry base on top.
  • To bake

    Approx. 1 hr. on a baking tray in the lower half of an oven preheated to 180°C. Remove and allow to cool slightly. Loosen the cake from the tin frame, turn out onto a plate, remove the tin base and baking paper, leave to cool. Serve with crème fraîche.
  • Tip:

    Use blanched ground almonds instead of ground hazelnuts.

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