Photo of Plum & cardamom upside down cake by WW

Plum & cardamom upside down cake

Points® value
Total Time
1 hr 5 min
25 min
40 min
Having friends round for a cuppa? Break out this tasty bake that’ll warm up the darkest of autumn days


Low Fat Spread

150 g

Low Fat Spread

½ teaspoon(s), level, for greasing

Light Brown Sugar

100 g

Light Brown Sugar

2 tablespoon(s)


500 g, stones removed and cut into segments (approx. 5 plums)

White Self Raising Flour

100 g, sifted

Cardamom Pods

6 g, seeds of 6 pods, ground into a powder

Baking powder

1 teaspoon(s), level

Egg, whole, raw

2 medium, raw


1 pinch


10 individual, shelled, roughly chopped


  1. Preheat the oven to 180°C, 160°C fan, gas mark 4. Grease the base and sides of a 22cm cake tin and line the base with baking paper.
  2. Make a caramel sauce by melting 50g of the spread in a small pan. Add the 2 tbsp of light brown sugar and allow to melt. Bring to a gentle boil, stirring well, for about 2 minutes until slightly thickened.
  3. Pour the caramel sauce onto the base of the cake tin and tilt the tin around until the sauce completely covers the bottom. Arrange the plum segments in the bottom of the tin in a circular pattern. Set aside.
  4. Place the remaining ingredients, except the pistachios, in a large bowl and beat using an electric whisk until combined and smooth. Pour the mixture over the plums and smooth until level.
  5. Transfer to the oven and bake for 35 minutes until the cake is a deep golden colour and springs back to the touch. Leave to stand for 10 minutes and then turn out onto a wire rack and leave to cool a little. Transfer to a plate and serve warm, sprinkled with the pistachios and cut into slices.