plum upside down cake mary berry
When the days lengthen and plums burst with juicy sweetness, it’s the perfect time to bake Mary Berry’s stunning Upside-Down Cake. This recipe is a delightful dance between simplicity and elegance, showcasing seasonal fruit in a buttery, golden sponge.
Total Time: Approximately 1 hour 15 minutes
Ingredients:
- For the caramelized base:
- 100g unsalted butter, softened
- 100g light brown sugar
- For the cake batter:
- 250g unsalted butter, softened
- 250g caster sugar
- 4 large free-range eggs
- 200g self-raising flour
- 1 tsp ground cinnamon (optional)
For the topping:
- 6-8 ripe plums, halved and pitted
Instructions:
- Preheat your oven to 180°C (350°F/Gas Mark 4). Grease and line the base of a 20cm (8-inch) round cake tin.
- Prepare the caramelized base: In a small saucepan, melt the butter for the base over low heat. Add the brown sugar and stir until dissolved. Bring to a gentle simmer for 2-3 minutes, swirling the pan occasionally, until the sugar thickens slightly and becomes a rich golden brown.
- Pour the hot caramel mixture into the prepared cake tin, tilting the pan to ensure an even coating. Set aside to cool slightly.
- Cream the cake batter: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Sift the self-raising flour (and cinnamon, if using) into the creamed mixture. Fold in gently using a spatula until just combined. Don’t overmix.
- Arrange the plum halves, cut side down, over the cooled caramel base in the cake tin. You can arrange them in a single layer or create a more decorative pattern.
- Pour the cake batter evenly over the plums.Bake for 45-50 minutes or until a skewer inserted into the center comes out clean. Leave the cake to cool in the tin for 10 minutes before carefully running a knife around the edges to loosen it. Invert the cake onto a serving plate, allowing the warm caramel sauce to drizzle over the plums.
- Serve warm or at room temperature, dusted with icing sugar or a drizzle of warmed apricot jam (optional). Enjoy with a dollop of whipped cream or vanilla ice cream for an extra special treat!
Tips:
- Ensure your plums are ripe but firm for optimal results.
- If the plums are very juicy, you can dust them with a little flour before arranging them in the tin to prevent them from sinking too much into the batter.
- Allow the cake to cool completely before inverting to prevent the plums from falling out.
Healthy benefits:
It’s important to be realistic about the health benefits of a dessert recipe. While Mary Berry’s Plum Upside-Down Cake is certainly delicious, it’s primarily a treat to be enjoyed occasionally. However, there are a few ways to look at the recipe with a slightly healthier spin:
- Fruit Power: The star ingredient, plums, offer a good source of fiber and vitamin C. Fiber can aid digestion and promote feelings of fullness, while vitamin C supports a healthy immune system.
- Reduced Sugar Option: The recipe calls for 250g of caster sugar. If you’d like to slightly reduce the sweetness, you could try using 200g instead. You might need to adjust the baking time slightly, so keep an eye on the cake.
- Healthy Fat Swap: The recipe uses butter, which provides some fat. If you’re looking for a substitute, you could try using half the amount of unsalted butter and half the amount of applesauce. Applesauce adds moisture and some natural sweetness while reducing the overall fat content.
Overall, Mary Berry’s Plum Upside-Down Cake is best enjoyed as part of a balanced diet. It offers a taste of summer with some redeeming qualities, but remember, moderation is key!
Estimated Nutrition per Slice (based on an 8-slice cake):
- Calories: Around 350-400 kcal
- Fat: 20-25g (depending on if you use the full amount of butter or a substitute)
- Saturated Fat: 10-15g
- Carbohydrates: 40-45g
- Sugar: 30-35g (depending on if you add icing sugar or apricot jam)
- Protein: 5-7g
- Fiber: 2-3g
Additional Notes:
- This is just an estimate, and the actual nutritional content can vary depending on the specific ingredients you use and the size of your slices.
- The cake is a source of sugar and fat, so enjoy it in moderation.
- The plums offer a small amount of fiber and vitamin C.
Frequently Asked Questions: plum upside down cake mary berry
Here are some common questions you might have about Mary Berry’s Plum Upside-Down Cake:
Q: Can I use a different type of sugar for the caramelized base?
A: While light brown sugar is ideal for creating the rich, slightly nutty flavor in the base, you can substitute it with granulated sugar in a pinch. However, the caramel might not have the same depth of flavor.
Q: My plums are a bit tart. What can I do?
A: If your plums are on the tart side, you can adjust the sweetness of the cake by adding an extra tablespoon of sugar to the batter. Additionally, drizzling the warm cake with warmed apricot jam after inverting adds a touch of sweetness and a beautiful sheen.
Q: My cake seems to be sticking to the pan. How can I prevent this?
A: Make sure to grease and line the base of your cake tin thoroughly. Additionally, ensure the caramel has cooled slightly before pouring the cake batter over it. Running a knife around the edges of the cake before inverting also helps loosen it from the pan.
Q: Can I use a different type of flour?
A: The recipe calls for self-raising flour, which already contains baking powder. If you don’t have self-raising flour, you can substitute it with all-purpose flour (plain flour) by adding 2 teaspoons of baking powder to the dry ingredients.
Q: Do I have to peel the plums?
A: Peeling the plums is optional. The skin adds a bit of texture and color to the cake, but it’s perfectly fine to leave them unpeeled if you prefer a smoother texture.
Additional Notes for plum upside down cake mary berry:
- For an extra burst of flavor, consider adding a teaspoon of ground cinnamon or a pinch of nutmeg to the cake batter. This adds a warm spice element that complements the sweetness of the plums and caramel.
- If you’re feeling adventurous, substitute a portion of the flour (around 25g) with ground almonds for a nutty depth of flavor. This adds a delicious textural contrast and pairs well with the plums.
- Vanilla bean lovers can use a vanilla bean pod instead of extract for a more intense vanilla aroma. Split the vanilla bean pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the creaming mixture along with the butter and sugar. Remove the pod before baking.
- Enjoy the cake warm or at room temperature. This allows the caramel sauce to be at its most decadent and gooey, but the cake is also delicious served chilled with a dollop of whipped cream.
- This cake is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. The cake may lose some of its crispness, but the flavors will still be delicious.
Conclusion: A Summer Delight Awaits
With its caramelized base, fluffy sponge, and juicy plums, Mary Berry’s Upside-Down Cake is a celebration of summer flavors. It’s a simple yet elegant dessert perfect for afternoon teas, potlucks, or simply enjoying a slice of sunshine on a warm day. So grab your seasonal plums, follow Mary’s timeless recipe, and indulge in this delightful creation.