Pic of Damson and apple upside-down cake

Damson and apple upside-down cake

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Damson and apple upside-down cake

Pudding & Cake Serves 12 1h 20 min
On a good year, the damson and apple seasons should overlap – making this a proper seasonal treat. The damsons create a tart, jammy topping, while the grated apple keeps the sponge moist and sweet. Serve with whipped double cream.


  • 400g damsons
  • 250g unsalted butter, softened
  • 50g demerara sugar
  • 150g soft dark brown sugar
  • 2 eggs
  • 225g self-raising flour
  • 1½ tsp mixed spice
  • 3 apples, peeled, cored and grated


Prep time: 20 min
Cooking time: 1h
  • Step 1

    Preheat your oven to 190°C/Gas 5.
  • Step 2

    Halve the damsons and remove the stones.
  • Step 3

    Line a 24cm loose-bottomed non-stick cake tin with baking parchment. Spread 50g of the butter over the bottom and evenly sprinkle the demerara sugar over. Place the damsons on top, cut-side down, in an even pattern.
  • Step 4

    Whisk the sugar and remaining butter together until light and fluffy. Beat in the eggs, one at a time.
  • Step 5

    Add the flour, spices and grated apple. Gently fold everything together, until they are just combined.
  • Step 6

    Pour the mix over the damsons in the tin and gently level it out with the back of a spoon.
  • Step 7

    Bake for about 1 hour, or until a skewer inserted into the middle of the cake comes out clean.
  • Step 8

    Remove from the oven and leave to cool in the tin for 5-10 minutes, then invert onto a plate to cool.
  • Step 9

    Serve warm or cool, with cream.

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