Overturned Plum Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 165 g butter
- 250 grams sugar
- 100 g apricot jam
- 500 g plums
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 2 egg (s), size M
- 200 g flour
- 1 teaspoon, heaped baking powder
- 150 ml milk
- 20 g flaked almonds
- some powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- Melt 40 g butter, add 125 g sugar and jam, bring to the boil and simmer for 4 - 5 minutes. When the mixture has caramelized, pour it immediately into a greased springform pan. Let cool down.
- Wash, halve and stone the plums. Lay them on top of the caramel layer with the cut surface facing down.
- Mix 125 g butter, 125 sugar, vanilla sugar and salt until creamy. Stir in eggs. Mix the flour and baking powder, stir in with the milk. Spread the dough on the plums, then bake in a preheated oven (fan oven 150 ° C) for 40 - 50 minutes. Cover the cake with aluminum foil about 5 minutes before the end of the baking time.
- Remove the finished cake from the edge with a knife and turn it onto a cake plate. Let cool down. Roast the almonds in a pan without fat, allow to cool and spread on the cake. Dust with powdered sugar.
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