Plum upside-down cake

Name: Plum upside-down cake
Ingredients: 5 eggs; 200 g sugar; 150 g flour; 1 teaspoon baking soda; 5 ml vinegar; 1/4 teaspoon salt; 1 teaspoon rum essence; 1 packet vanilla sugar (8 g); 50 ml oil; 50 g margarine; 5 tablespoons sugar; 22 medium plums

Dessert - Plum upside-down cake by Teea G. - Recipia

The plum upside-down cake is baked with the fruit under the cake and turned out once it has cooled a little, so the plums end up on top. The sponge, made with beaten eggs and sugar, comes out light, while the plums soften into a glossy, sweet-and-tart layer. I prefer to serve it cold, cut into thin slices. Prep: 25 minutes. Cook: 35 minutes. Rest: 55 minutes. Total time: 115 minutes. Serves: 10. About 320 kcal and 5 g protein per serving.

Ingredients

For the cake

5 eggs
200 g sugar
150 g flour
1 teaspoon baking soda
5 ml vinegar
1/4 teaspoon salt
1 teaspoon rum essence
1 packet vanilla sugar (8 g)
50 ml oil

For the pan

50 g margarine
5 tablespoons sugar
22 medium plums

Preparation

1. Heat the oven to 180°C. Wash the plums, remove the stones and cut them in half. 2. Line a pan about 30 × 20 cm with baking paper. Grease the paper with 50 g margarine, sprinkle over the 5 tablespoons of sugar and arrange the plums on top, purple side up. 3. Separate the eggs. Beat the whites with 200 g sugar until fluffy, then beat in the yolks one at a time. 4. Add the rum essence, vanilla sugar and oil. Mix the baking soda with the vinegar, then stir the mixture into the sifted flour and add the flour to the batter. The batter should fall thickly from the whisk. 5. Pour the batter over the plums and bake for 30-35 minutes, until lightly browned and a toothpick comes out without any raw batter on it. 6. Leave the cake to cool for 10 minutes. Place a larger pan on top and turn the cake out; then leave it for another 45 minutes, until completely cool, before slicing.

Notes

It goes well with black tea, like an apple upside-down cake, only the plums leave a more tart layer. Keep it covered in the fridge for up to 3 days and take a portion out a little before serving. Choose ripe but firm plums; very soft ones release more juice and can make the top of the cake soggy. A pan about 30 × 20 cm keeps the cake layer the right thickness for this amount. You can replace the margarine with 50 g butter; the cake contains eggs and gluten.