Plum Upside Down Cake
My Pineapple Upside Down Cake won hearts with rave reviews. Now, meet its stunning cousin: the Plum Upside Down Cake! This dessert dazzles with caramelized, cinnamon-kissed plums that form a luscious, tart-sweet sauce. The moist cake, never too sweet, pairs perfectly with vanilla ice cream or whipped cream. A hint of cinnamon adds cozy warmth. Easy to make, this cake impresses at any gathering. Let’s bake this beauty!
Why You’ll Love This Plum Upside Down Cake
- Gorgeous Look: Fanned plum slices create a vibrant, eye-catching topping.
- Balanced Flavors: Tart plums and caramel-like sauce meet a tender cake.
- Cinnamon Magic: A must for warm, cozy depth.
- Perfect Pairing: Serve with ice cream or whipped cream for extra indulgence.
Tips for Success
- Choosing Plums: Opt for ripe but firm plums (red or black varieties work great) to ensure they hold their shape during baking. About 450 g gives you plenty for a stunning topping.
- Butter Choice: I used salted butter for both the topping and cake, and it worked perfectly without adjusting the salt. It adds a subtle depth to the flavor.
- Plum Prep: Cutting thin wedges around the pit is simple with a sharp knife. Arrange them in a fanned, overlapping pattern for a professional, eye-catching result.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently to revive the cake’s texture.
- Variations: Want to mix it up? Try adding a pinch of cardamom or nutmeg to the batter, or swap plums for peaches or nectarines (same 450 g weight).
Why This Cake Steals the Show
This plum upside down cake isn’t just a dessert—it’s an experience. The moment you flip it onto the plate, the glossy, caramelized plum topping glistens like a work of art. The plums soften into a tart-sweet sauce that seeps into the tender cake, while the cinnamon adds a cozy warmth that makes every bite irresistible. It’s not overly sweet, letting the natural flavors of the fruit shine, and it pairs like a dream with creamy accompaniments. Whether you’re hosting a dinner party or treating yourself, this cake delivers on flavor, beauty, and ease.Have you tried this recipe yet? Let me know how it turned out, or share your own twists in the comments below!
Plum Upside Down Cake
Print Recipe
Ingredients
For the Topping:
- 4-5 plums, ripe but firm, pitted & sliced into ¼-inch wedges 450g
- ¼ cup salted butter 57g
- ½ cup light brown sugar, packed 100g
- 1 tsp ground cinnamon
- ⅛ tsp salt
For the Cake:
- 1 ½ cups unbleached all-purpose flour, spooned & leveled 180g
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup salted butter, softened 113g
- ¾ cup granulated sugar 150g
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt or sour cream 120g
- ¼ cup milk 60g
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Plum Topping: Melt salted butter in a small saucepan over medium heat or in the microwave. Stir in brown sugar, cinnamon, and salt until smooth. Pour into a 9-inch round cake pan, spreading evenly. Arrange sliced plums in a circular, fanned-out pattern over the sugar-butter mixture, overlapping slightly. Set aside.
- Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, cream softened salted butter with granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each, then mix in vanilla extract. Alternate adding dry and wet ingredients: 1/3 dry mix, half the wet (yogurt and milk), another 1/3 dry, remaining wet (yogurt & milk), and last 1/3 dry. Mix until just combined.
- Assemble and Bake: Gently spoon batter over plums, spreading evenly without disturbing the fruit. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean and the cake is golden brown. Cool in the pan for 10 minutes.
- Flip and Reveal: Run a knife around the cake’s edge to loosen. Place a serving plate over the pan and carefully flip to release the cake. Let sit for 1 minute before lifting the pan. Reposition any stuck plum slices.
- Serve: Serve warm or at room temperature with vanilla ice cream or whipped cream to complement the tart-sweet plum sauce.
Notes
- Plum Selection: Choose ripe but firm plums (red or black, 450 g) for vibrant color and tartness.
- Plum Prep: Use a sharp knife to cut thin wedges around the pit. Arrange in a fanned, overlapping pattern for a professional look.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently.
- Variations: Add a pinch of cardamom or nutmeg to the batter, or swap plums for peaches or nectarines.
- Serving Tip: The tart-sweet plum sauce shines with vanilla ice cream or whipped cream, making this cake irresistable!
Happy baking!
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This cake is one of the prettiest cakes I’ve ever seen. The texture was wonderful. It was delicious warm with a small scoop of ice cream. It was very good the second day. Plum upside down cake was also very easy to make.