Matcha Tiramisu with 50/50

Matcha Plum Upside-Down Cake

Moist cake with stewed fruit.

Ingredients

Topping:

• 4–5 plums, halved and pitted
• 1/4 cup (50g) brown sugar
• 1 tbsp unsalted butter
• 1 tsp lemon juice

Cake Batter:

• 1 1/2 cups (180g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp matcha powder (ceremonial grade)
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) milk

Instructions

1. Prepare the topping: In a small pan, melt butter over medium heat. Add brown sugar and lemon juice; stir until dissolved. Pour into the bottom of an 8-inch round cake pan. Arrange plum halves cut-side down in a circular pattern.
2. Preheat & prep: Preheat oven to 350°F (175°C). Grease the sides of the pan.
3. Mix dry ingredients: Whisk flour, baking powder, salt, and matcha powder in a bowl.
4. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
5. Combine: Add dry ingredients alternately with milk, beginning and ending with dry. Mix until just combined.
6. Bake: Pour batter over the plums and smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean.
7. Cool & invert: Let cool in pan for 10 minutes. Run a knife around the edge, then invert onto a plate. Serve warm or at room temperature.

Makes: 8–10 slices

Dr. Kesha's Tip: Use slightly tart plums for the perfect balance against the sweet, earthy matcha cake!