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Plum and Cinnamon Upside Down Cake
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Plum and Cinnamon Upside Down Cake

Never has a can of Wattie’s Black Doris Plums looked or tasted so amazing. Take your can and transform it into this stunning upside down cake. The plums are beautifully displayed on top when the cake is turned out. We like to serve it with Greek-style yoghurt, which goes perfectly with the flavours of the cinnamon and plums.

Makes 23 cm cake
Prep Time 20 minutes
Cook Time 40 minutes
Intermediate

Ingredients

850g can Wattie's Black Doris Plums in Syrup
125g butter, softened
½ cup soft brown sugar, tightly packed
1 tsp vanilla extract
2 eggs
1½ cups flour
2 tsp baking powder
½ tsp Gregg's Ground cinnamon
½ cup unsweetened natural yoghurt

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

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Black Doris Plums in Syrup

Generations of Kiwis have loved Black Doris Plums. Wattie's makes sure this continues, picking only the finest plums from Hawke's Bay orchards.

Method

Step 1
Pre-heat the oven to 180°C (Conventional bake). Grease and line the base of a 23 cm springform cake tin with baking paper.
Step 2
Drain the Wattie's Black Doris Plums. Carefully cut the plums in half and remove the stones. Place the plums on a tray lined with paper towels to remove excess syrup. Then place the plums cut side down into the base of the cake tin.
Step 3
Using an electric beater, cream the butter, brown sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour, baking powder and Gregg's Ground cinnamon into the creamed mixture and carefully fold in with the yoghurt.
Step 4
Spoon and spread the mixture over the plums. Bake for 40 minutes or until cooked. A skewer inserted into the middle of the cake should come out clean. Stand in the tin for 5 minutes before turning out onto a wire rack to cool. Serve with Greek-style yoghurt, ice-cream or custard.

Tips

If using a loose bottom cake tin, stand the tin on a baking sheet as some of the plum juice may leak out of the tin while baking.

Swap It Out

Replace plums with 2 x 410g can of pears (well drained).
What do I need?
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850 g can Wattie’s Black Doris Plums in Syrup
125 g butter, softened
½ cup soft brown sugar, tightly packed
1 tsp vanilla extract
2 eggs
1 ½ cups flour
2 tsp baking powder
½ tsp Gregg's Ground cinnamon
½ cup unsweetened natural yoghurt
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