I love upside downs. I think they make for pretty tea cakes, and they look gorgeous with very little effort. I’m always on the lookout for a good eggless cake, and this one looked so good and was so ridiculously easy, that I had to try it. I had on hand, a few plums, freshly bought, but not juicy enough to be devoured on their own. I was happy, therefore, to see that in spite of their un-juiciness, they lent a lovely color to the cake. They bled their violet juices down the cake just enough to marry the flavors of the plain cake with the fruit.

This recipe is going down in my book of fool-proof cakes. Here it is, with my changes:


  • 2 plums, stones removed and sliced
  • 2 tbsp. caster sugar for dusting the bottom of the pan
  • 1 tsp. ground cinnamon
  • 250 ml (1 cup) milk
  • 170 gms (3/4 cup) sugar
  • 210 gms (1 and 1/2 cup) all purpose flour
  • 65 gms (1/2 cup) custard powder
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. vanilla extract
  • 150 gms (1/2 cup) butter (I increased this because i wanted a moister cake)


  1. Heat the milk in a saucepan.
  2. Add the sugar and stir until dissolved. Allow to cool.
  3. Pre-heat the oven to 180 degrees centigrade. Grease and line a pan of choice (I used a 7 inch round tin).
  4. On the well-greased bottom of the lined tin, lay the sliced plums in a pattern as far as your patience allows you.
  5. Sprinkle with the caster sugar and ground cinnamon.
  6. To the milk, add the custard powder and butter and mix gently until combined.
  7. In another mixing bowl, sieve the flour, baking powder, and baking soda together.
  8. Add the wet ingredients to the dry and give it one good stir until you have a smooth batter.
  9. Pour into the waiting pan and bake in the pre-heated oven for about an hour, or until a skewer comes out clean.
  10. Invert onto a plate and serve warm. Preferably with cream.Or freshly made plum jam (coming soon!)

More upside down cake recipes on this blog: